Redclaw on Barbeque

Ingredients:

• 3 – 4 large sized (70-90g) Redclaw per person.
• 80 g butter
• 40 ml lime juice
• 1 small red chilli, chopped finely
• 1 garlic clove, crushed
• 1 tablesp. fresh coriander, chopped

Cooking Methods:

• Preheat barbeque
• Cut chilled Redclaw in half using sturdy scissors, rinse lightly in cold water
• Prepare marinade by melting butter and adding rest of ingredients
• Keep some of the marinade for serving
• Brush the cut surface of the crayfish with the marinade
• Barbeque Redclaw until tail meat turns white and then remove quickly from heat
• Brush on rest marinade and serve hot or cold
• Redclaw go well with fresh bread, damper or rice.

Source: http://aquaverde.com.au/recipes.htm