Marron

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 2 x 250 g (9 oz) live marrons, chilled (see crustaceans*)
  • 2 ml grape seed oil
  • table salt, to taste
  • 2 ml lemon juice

Method

When ready to serve, kill the marrons by swiftly cutting through the centre line of the head and thorax with a sharp chef’s knife. This is the most humane way to kill a crustacean that I know of. Twist the tail from the head and blanch the tail in a saucepan of boiling water for 30 seconds — this will allow you to remove the tail meat from the shell cleanly. Using a pair of heavy kitchen scissors, carefully snip along both sides of the tail to remove the meat from the shell. Place the tail meat in a vacuum pouch with the oil and vacuum-pack on 100 per cent for 30 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water) heated to 60°C (140°F) and leave for 6 minutes. Halve each marron lengthways, and season with salt and lemon juice.