Catching and eating Red Claw at Boondooma Dam

As soon as the vehicle repairs were done we left the Tweed for Boondooma Dam, about five hours drive heading north west.   It’s a nice place for a short visit, very quiet and plenty of space, and as long as you have a boat there’s plenty to do.  We wanted to catch Red Claw, so we baited our red claw traps with pumpkin and watermelon and dropped them in the dam overnight.  Unfortunately our first attempts did not produce any Red Claw.  We then moved our traps to warmer water, then we started catching them.  Yummie………

Boondooma Dam

Boondooma Dam

The one got away and we found it later when we were cleaning the boat.

This is a small one that got away.  We found it later when we were cleaning the boat.

This is how we prepared and ate the Red Claw.

“Red Claw cooked in herb butter and served on steamed rice with lemon sauce.”

Note:  All quantities are estimates, you may want to adjust the quantities to suit your own taste.

Red Claw Ingredients

  • 1kg Red Claw tails
  • about 100g of herb butter (garlic, chilli, parsley, see recipe tips below)
  • olive oil
  • Splash of good white wine

Herb Butter

500g salted butter, softened to room temperature
½ cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)  I used garlic, chilli and parsley for the red claw.  Lemon zest and capers also go well.

In a bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of wax paper or freezer film, shape into a cylinder or disk, and seal ends by twisting, or pack into a ramekin (however you prefer to store and serve it). Chill in refrigerator until firm, at least an hour.

Lemon Rice Ingredients

  • 1 cup of uncooked rice
  • 100g butter
  • 1 lemon
  • pepper
  • 1 clove of garlic (crushed )

Method

  • Make the Herb butter and place in the refrigerator (see recipe ideas above).
  • Prepare the Red Claw.  Remove the heads, then using pliers remove the back vein by gently pulling out the middle tail fin.  The vein should come away with the tail fin.  Then using a pair of scissors cut down both side of the Red Claw belly and remove the soft belly shell.  Cover and place in the refrigerator.
  • Cook the rice.
  • Make the lemon butter.  In a small sauce pan on medium heat add a teaspoon of olive oil and sautee the crushed garlic, add the butter and whisk in the juice of one lemon, add pepper to taste.  Do not boil the sauce, set aside and keep warm.
  • Cook the red claw tails.  Using a large fry pan on medium heat, melt about 100g of herb butter and add about ½ a tablespoon of olive oil so the butter doesn’t burn.  Add the Red Claw tails (large tails first), toss/stir frequently for about 2-3 minutes, add the wine  cover and cook until the shells turn red and are cooked through, about 2-4 minutes.  They don’t take long.
  • To serve, cover a large platter with the cooked rice, place the red claw on top and then pour the lemon butter over the red claw and rice.  Serve with crispy bread and a green salad.     MMMMMMM! delicious

 

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