This recipe was originally designed for prawns but I found it works as well if not better for redclaw.
12 green redclaw tails (nicer if you purge them first, freeze them to humanely kill them and cut in half while still frozen. I found with shellfish they have a habit of coming round if defrosted.)
1 dess butter
2 shallots chopped
1/2 cup chopped coriandar leaves (leave a few to sprinkle on top)
1/4 tea chili paste (adjust to taste)
Grated rind of 1 lime.
Asian salad to serve.
Treat redclaw as above and de-vein them. Put butter in pan (or wok) and when hot add shallots, coriandar, chili and lime rind and cook for about 2 minutes.
Add red claw tails and toss til tails are no longer transparent. Now is the time to be naughty and add the cream.
Don't over cook this as the tails will go tough from too much cooking.
Serve on a bed of Asian greens and drizzle the sauce over the top.
To make this really decadent add about 1/2 cup of cream at the same time as you add the red claw and serve over rice.