Redclaw can be prepared in much the same way as other crustaceans.
However they should be anesthetised prior to cooking. The simplest method is to chill them by placing them in a freezer for 5 – 10 minutes.

Scandinavian-Style Redclaw (family recipe)

1 kg Redclaw serves 2

Bring 3 litres of water to boil. Add 120 grams sea salt, 1 tablespoon sugar and 10 grams of dill and/or dill seeds.

Add chilled redclaw to the water, bring back to boiling point and then simmer (don’t boil) for 8 minutes.  Remove from heat and cool to room temperature in cooking liquid.  Refrigerate and continue to marinate in cooking liquid for at least a few hours but ideally up to 24 hours.  Drain and serve cold.

How to peel Redclaw: Separate tail from head by pulling apart with a twisting motion. Squeeze tail between thumb and fingers until all underside ribs crack, peel open and remove tail meat. For claws use a nut cracker and then do your best!!  

Redclaw on the barbeque*    Serves 4:

3 – 4 large sized (70-90g) Redclaw per person.

Marinade:          80 g butter; 40 ml lime juice; 1 small red chilli, chopped finely; 1 garlic clove, crushed; 1 tablesp. fresh coriander, chopped

-  Preheat barbeque

-  Cut chilled Redclaw in half using

   sturdy scissors, rinse lightly in cold

   water.

-  Prepare marinade by melting butter

   and adding rest of ingredients.

-  Keep some of the marinade for

   serving.

-  Brush the cut surface of the crayfish

   with the marinade.

-  Barbeque Redclaw until tail meat

   turns white and then remove quickly

   from heat.

-  Brush on rest marinade and serve hot

   or cold.

Redclaw go well with fresh bread, damper or rice.