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Author Topic: Cooking red claw.  (Read 1260 times)

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Offline Poppa

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Cooking red claw.
« on: Tue 12 Feb 08:53 2019 »
Well I read all of the recipes that you blokes use but my problem is I sometimes have a lot of trouble getting the meat to leave the shell. I have a packet thawing this morning and will try again for lunch. I boil till pink, cool off and split them and start digging.

Sometimes it's not too bad and other tlmes they won't let go of the shell, and it is a real bugger.

Some advise  from more experienced cooks would be welcome.

cheers, Col.
Colin

Offline suerob

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Re: Cooking red claw.
« Reply #1 on: Tue 12 Feb 14:36 2019 »
never cooked redclaw, but with prawns/crab, I always put in icey cold water after cooking so meat pulls away from shell, also stops the cooking process

Offline byrnesey

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Cooking red claw.
« Reply #2 on: Tue 12 Feb 16:20 2019 »
Before cooking twist the middle tail flipper and pull out the blood line. I've always peeled them like a prawn. Twist the head off and work your way down.


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Offline Poppa

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Re: Cooking red claw.
« Reply #3 on: Tue 12 Feb 16:36 2019 »
Byrnesy , How long did you boil them ?

Cheers. Col.
Colin


Offline byrnesey

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Cooking red claw.
« Reply #4 on: Tue 12 Feb 17:16 2019 »
5-10 depending on how many there are. Pretty much until they go bright red. The same you would with other other crustaceans. YouTube videos are great for finding recipes and tutorials but nothing beats garlic butter imo


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Offline rosco

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Re: Cooking red claw.
« Reply #5 on: Tue 12 Feb 17:35 2019 »
Hi Poppa,

I twist off the middle tail to get the intestine tube out before i freeze the tails. When thawed i split the tail length ways then mix some minced garlic and let sit for a while. Oil on the BBQ and cook. i find the meat comes out easily with a fork.

Cheers,

Ross
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    Offline Fisharwashe

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    Re: Cooking red claw.
    « Reply #6 on: Thu 6 Jun 21:02 2019 »
    Col, drop me a note or give me a call and I'll walk you thru mate!

    Cheers
    Stew

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