Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Barbequed Marron with Garlic & Herb Butter Food Barbequed Marron with Garlic & Herb Butter Preparation time 10 minutes Cooking time 30 minutes Serves 8 entrée or 4 main course Ingredients 1 red capsicum 1/3 cup pinenuts 8 marron, or one of these alternatives: Balmain bugs, large prawns, redclaw, rock lobsters, scampi, lobster tails or yabbies Extra virgin olive oil Salt flakes and freshly ground black pepper, to taste Mixed green leaves and witlof Vinaigrette 1/3 cup (80ml) Australian extra virgin olive oil 2 tbp lemon juice & 1 tsp zest 1 tbsp finely chopped fresh chives 1 tsp Dijon mustard Salt and freshly ground black pepper Herb and garlic butter 125g butter 3 cloves garlic, crushed ½ bunch flat-leaf parsley, chopped 1 bunch chives, chopped 1 tbsp lemon juice Method Place both pinenuts and capsicum on separate trays in oven and heat to 100ºC. Remove pinenuts when toasted, approx. 10–15 mins. Turn capsicum until blackened on all sides. Remove to a plastic bag. Split marron or other shellfish in half and cut down the middle and remove the digestive tract. Wash out 'mustard' from the head if preferred. Brush shell and flesh with oil, sprinkle with salt and pepper. Preheat BBQ or grill. Melt butter, add garlic, parsley and chives and cook until aromatic and slightly golden. Add lemon juice and remove from heat, but keep warm. Place marron on BBQ flesh side down, for about 1 minute, then turn over, spoon over some herb and garlic butter and cook shell side down until just cooked through, approx. 3 minutes. For salad: toss vinaigrette ingredients together in a jar, skin and slice capsicum. Layer mixed leaves, witlof, capsicum and pinenuts in a bowl and toss through vinaigrette. Serve with marrons with extra butter spooned over the top and some crusty bread, if desired. Lydney's note: Marron is the largest of Australia’s freshwater crayfish. They can also be cooked in a 200ºC oven. If shellfish is live, stun, but don’t fully freeze for approx. 45 minutes. Then split. See rspca.org.au for more details. Food Preparation time 10 minutes Cooking time 30 minutes Serves 8 entrée or 4 main course SHARE You might also like Food Open lasagne with cheese, mushrooms and spinach Words by Lyndey Milan on 1 Jul 2017 Food Jamon, Fig and Ricotta Bruschette Words by Lyndey Milan on 1 Feb 2017 Food Josh Niland’s Hand Picked Spanner Crab Recipe Words by Josh Niland on 13 Mar 2018 This dish combines the sweet and delicate nature of the picked crab meat and the richness of the glassy coral sauce. Match this with a smooth and velvet like Pinot Gris such as the Purple Hands Wines Pinot Gris 2017 . Fresh from the Adelaide Hills , it shows precision and harmony thanks to super-ripe fruit giving juicy length and satin softness with a touch of beeswax on the finish.