Serves 4 as an entrée
16 x 75g live Redclaw
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.
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