Scandinavian-Style Redclaw

Ingredients:

• 1 kg Redclaw serves 2
• 3 litres of water to boil
• 120 grams sea salt
• 1 tablespoon sugar
• 10 grams of dill and/or dill seeds

Cooking Methods:

• Add chilled redclaw to the water, bring back to boiling point and then simmer (don’t boil) for 8 minutes.
• Remove from heat and cool to room temperature in cooking liquid.
• Refrigerate and continue to marinate in cooking liquid for at least a few hours but ideally up to 24 hours.
• Drain and serve cold

How to peel Redclaw:

• Separate tail from head by pulling apart with a twisting motion. Squeeze tail between thumb and fingers until all underside ribs crack, peel open and remove tail meat. For claws use a nut cracker and then do your best!

Redclaw can be prepared in much the same way as other crustaceans. However they should be anesthetised prior to cooking. The simplest method is to chill them by placing them in a freezer for 5 – 10 minutes.

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