DIVE DEEPER

COMMERCIAL NAME

Redclaw

Method of Capture

Region

Other names

Australian Lobster, Australian Redclaw Lobster, Clear-water Crayfish, Queensland Marron, Redclaw Lobster, Tropical Blue Crayfish.

Scientific Family

Parastacidae (Freshwater Crayfish, Yabbies).

Seasonality

Available farmed year-round.

Size

Can reach 600g, but commonly 15cm and 45-120g.

Price range

Medium-high priced (live are dearer than cooked).

Alternative Species

Crabs, Marron, Prawns, Rock Lobsters and Yabby.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold mostly whole live, and occasionally cooked and chilled or frozen. Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell. If possible buy live, avoid green (raw dead) chilled Redclaw as it’s hard to tell how long they’ve been dead.

STORAGE TIPS

Live crustaceans should be consumed as soon as possible after purchase. Place in a covered container, with ventilation holes in the top and wet butcher’s paper or cloth in the bottom and keep in the coolest part of the house (below 20ºC) for up to 2 days, keeping the paper or cloth wet. Wrap dead Redclaw in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 25% (lower in larger specimens). Has a sweet, delicate flavour, low oiliness and moist, firm flesh, which is translucent when raw and white with orange tinges when cooked. The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 30 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half or dropping into rapidly boiling water. See NSW Department of Primary Industries and RSPCA for more details.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, grill, barbecue. The firm flesh holds together well during most cooking methods. Undercook, rather than overcook, them, as they will continue cooking in the residual heat; overcooked Redclaw become tough. The head and shell can be used to flavour stocks, soups and sauces.

Flavour pairings

Butter, capsicum, chilli, fresh herbs (such as coriander, dill, French tarragon, parsley), garlic, lemon, lime, mustard, olive oil, Pernod, saffron, white wine.

IMPORTS

None.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.