How to cook Australian Easy Grilled Marron
- 12 marron
- Butter, for brushing
- 2 cloves garlic
- Salt and pepper to taste
- Split the marrom (see tips).
- Season the marron with salt and pepper to taste.
- Place on an oven tray and brush with butter and finely chopped garlic.
- Grill the marron shell side up for 2 minutes, then turn and cook flesh side up for 1 minute.
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 Grilled Marron serves/makes: 4
The Australian Easy Grilled Marron recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Crayfish
Preparation Method: Broiled/Grilled