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Kamis, Desember 04, 2008

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.

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