Garlic Baked Redclaw

Serves 4 as an entrée

Ingredients:

• 16 x 75g live Redclaw
• 100g butter
• 2 cloves garlic, finely chopped
• 1 tablespoon chopped flat-leaf parsley leaves
• 1 lemon, zested and juiced
• Salt flakes and freshly ground black pepper, to taste
• Crusty bread, to serve
• Green salad, to serve

Cooking Methods:

• Preheat the oven to 200°C.
• Melt the butter in a small saucepan.
• Add garlic, parsley, lemon zest and juice, salt and pepper and stir to combine.
• Halve Redclaw lengthways, from the head down through the tail. Remove head contents, devein and arrange, flesh-side up, on a baking tray.
• Brush liberally with the butter mixture.
• Bake for 3-5 minutes, until the flesh is opaque and shells have turned orange.
• Arrange Redclaw on plates and drizzle with the cooking juices and any remaining butter mixture.
• Serve with crusty bread and green salad.