Redclaw With a Garlic Dill Glaze and Watercress Cream

Serves 6

Ingredients:

12 redclaw
clarified butter, for brushing
2 cloves garlic
6 sprigs dill

For serving:

iceberg lettuce and watercress

Watercress cream:

1 egg
1 egg yolk
2 tablespoons white vinegar
2 cups oil
1 tablespoon hot mustard
¼ bunch watercress
pepper and sea salt to taste

Method:

Turn each redclaw on its back and cut in half (if live, refrigerate first until immobile).

Place on an oven tray and brush with butter and finely chopped garlic and dill.

Grill shell side up for 2 minutes, then turn and cook flesh side up for 1 minute.

Alternatively, bake at 200°C for 5 minutes, flesh side up.

Watercress cream

Blend egg, egg yolk, vinegar and mustard.

With blender running, add oil slowly, followed by the watercress.

Season to taste.

Serve redclaw on top of iceberg lettuce, drizzle with the watercress cream and garnish with extra watercress.

Source: Australian Seafood Users Manual