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Serves/Makes: 4 - 6

Ingredients:

• 12 marron
• 1 tablespoon salt to every quart of water
• Cocktail Sauce (see recipe below) to serve

How to cook:

• Bring a large pot of water to the boil, with a tablespoon of salt to every quart of water. Add enough water so that there is at least 1 inch of covering marron.
• When the water is boiling, put the chilled marron head first into the pot, taking care not to be splashed.
• Bring the water back to the boil and cook for 3 to 5 minutes, depending on size.
• Cook for a further minute once the marron have risen to the top of the pot.
• All cooked marron are a deep red color, regardless of their shell color when raw.
• Then remove marron and immerse in cold water until cool enough to handle.
• Serve the cooked marron with Cocktail Sauce.

Cocktail Sauce Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup tomato sauce (ketchup)
• 1/2 small can of reduced cream (or 1/2 cup fresh cream)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon brown vinegar or lemon juice
• 1 teaspoon horseradish sauce (optional)
• Pinch of basil
• Finely chopped parsley
• Dash of Tabasco
• Clove of crushed garlic (optional)
• Pepper and sea salt to taste

Cocktail Sauce Preparation:

• Mix all the sauce ingredients in a blender.
• Season to taste.

Comments:

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 and Cocktail Sauce serves/makes: 4 - 6

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Main Ingredient: Various Seafood
Preparation Method: Poached/Simmered
Cuisine: Australian