2 - 4
How to cook Australian Marron in Avocado
- 2 marron (about 1/2 pound each)
- 1 cup mayonnaise
- 2 tablespoons tomato sauce
- 2 ounces lemon juice
- 2 avocados
- 4 lemon wedges
- Lettuce leaves
- Cook marron in salted water then cool down and remove flesh from shell.
- Cut into bite-sized pieces. Cut avocado in half lengthways and remove the stone.
- Brush the flesh with some of the lemon juice.
- Mix mayonnaise, lemon juice and tomato sauce. Season with salt and pepper.
- Mix the marron and sauce together and spoon into the avocado.
- Arrange lettuce leaves, lemon wedges and avocado on a plate and serve.
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 Marron in Avocado serves/makes: 2 - 4
The Australian Marron in Avocado recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Crayfish
Preparation Method: Poached/Simmered