Marron

• 2 x 250 g (9 oz) live marrons, chilled (see crustaceans*)
• few drops

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 tails from the heads and blanch the tails in a saucepan of boiling water for 30 seconds — this will allow you to remove the tail meat from the shell cleanly. Using a heavy pair of kitchen sci