How to cook Australian Easy Barbecued Marron
- 12 marron
- Butter, for brushing
- Grated fresh ginger
- Salt and pepper to taste
- Split the marrom (see tips).
- Season the marron with salt and pepper to taste.
- Place the split marron on a medium heat barbecue, shell-side on the hotplate, and cook until the flesh becomes firm and white.
- Brush with mix of butter and grated fresh ginger to taste as it's cooking.
- This method can also be used under a hot grill.
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 Easy Barbecued Marron serves/makes: 4
The Australian Easy Barbecued Marron recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Crayfish
Preparation Method: Barbecue