Garlic Baked Redclaw

Garlic Baked Redclaw recipe, on MiNDFOOD.

Serves 4 as an entrée

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

1 Preheat the oven to 200°C.

2 Melt the butter in a small saucepan. Add garlic, parsley, lemon zest and juice, salt and pepper and stir to combine.

3 Halve Redclaw lengthways, from the head down through the tail (see notes). 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.

4 Arrange Redclaw on plates and drizzle with the cooking juices and any remaining butter mixture. Serve with crusty bread and green salad.

Visit the FISHline pages at
for more great seafood recipes; advice on seafood purchasing, storage
and cooking; species information and answers to frequently asked
seafood questions.  FISHline is Sydney Fish Market’s free consumer
advisory service.


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