4 - 6
How to cook Australian Baked Citrus Marron
- Approx 4 pounds live marron (12 medium-sized marron)
- 4 chopped shallots
- 3 teaspoons grated fresh ginger
- 3 teaspoons honey
- 4 ounces melted butter
- 2 ounces orange juice
- 2 ounces lemon or lime juice
- Pepper to taste
- Cut the marron in half lengthways (see tips).
- Rinse marron under cold water and place cut side up in a shallow baking dish.
- Combine the rest of the ingredients and spoon half of the mixture over the marron flesh and bake for five minutes in a hot oven.
- Spoon the remaining mixture over the marron and bake for a further five minutes.
- Serve in the shells with crusty bread.
Marron is a name given to large freshwater crayfish found in the south-west corner of Australia. The species have been identified as Margaret River (hairy) marron (Cherax tenuimanus) and smooth marron. The hairy marron occupies a narrow range within the southwestern biogeographical region of Margaret River. Marron make excellent eating, very similar in taste to lobster.
The taste and texture of marron is so marvelous that it is best not to overwhelm them with strong flavors.
If you don't have Marron you can use lobster, redclaw or Moreton Bay bug in this recipe.
Tips on how to kill and prepare for cooking live lobster (marron or redclaw).
This recipe for Australian Baked Citrus Marron serves/makes: 4 - 6
The Australian Baked Citrus Marron recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Crayfish
Preparation Method: Baked