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Serves/Makes: 4

Ingredients:

• 16 live redclaw (about 1/4 pound each)
• 1 lime, chopped
• 1/2 cup white wine
• Fresh dill, chopped
• 3 bay leaves
• Salt and pepper
• 3/4 pound blanched spinach
• 1 tablespoon butter
• Garlic
• Lime juice
• 2 ounces dill pesto
• 1 lime for garnish
• Creamy Lime Sauce (see recipe below)

How to cook:

• Chill the redclaw in the freezer for two hours. Bring a large pot of water to the boil, add chopped lime, wine, chopped dill, bay leaves and seasonings, then drop in the redclaw.
• Boil the redclaw for three minutes then scoop out from the pot. Cool redclaw in ice, this will maintain the bright red colour of the shell.
• Split the boiled redclaw in half lenghthwise and rinse the stomach cavity clean. Drain and set aside.
• Saute spinach with butter, garlic, lime juice, salt and pepper.
• Fill the redclaw with the spinach mixture and brush flesh with the dill pesto.
• Arrange the prepared redclaw in a circle, with the redclaw heads towards the centre of the plate.
• Pour the hot Creamy Lime Sauce over the redclaw, garnish with lime quarters and serve with a green salad.

Creamy Lime Sauce Ingredients:

• 2 ounces ginger, grated
• 1 onion, very finely chopped
• 1 tablespoon Pernod
• 2 ounces lime juice
• 2 tablespoons cream
• 1 tablespoon butter

Creamy Lime Sauce Preparation:

• Heat a pan with butter, add ginger and onion and cook until slightly brown.
• Add the Pernod, then pour in the stock and bring to the boil.
• Add lime juice and cream to thicken.
• Stir for a few minutes and them remove pan off the heat.

Comments:

The Australian red claw crayfish, also called Queensland red claw or just redclaw, Cherax quadricarinatus, is an Australian freshwater crayfish. It is found in permanent freshwater streams, billabongs and lakes on the north coast of the Northern Territory and northeastern Queensland.

Tips on how to kill and prepare for cooking live lobster (marron or redclaw).

This recipe for Redclaw with Creamy Lime Sauce serves/makes: 4

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