Steamed Marron Tails with Butter and Grilled Cos Lettuce
A delicate starter to a wonderful festive meal. If you don't have marron handy, follow this recipe using lobster or crayfish tails. Same, same.
We are off to Pemberton to cook at the WoW (Weekend of Workshops) and we are featuring Southern Wild Foods, so yes, Marron is on the list. I have to admit when a box of live marron arrived on my doorstep I was apprehensive. And then when I opened them and they came to life (they had been sleepy due to ice) I confess there was some screaming involved. We were a little hysterical in the kitchen and it was quite funny. I only wish we had been filming it.
Anyhoo, this is the recipe created for the workshops and if you cannot source marron, by all means, use this recipe with cray tails or lobster, or whatever you call your crustacean of the day. Cooking them is not difficult, but err on the side of under cooked as they will continue to cook in the shell beyond the cooking time.
As for the butter...well, hard to resist. On anything. You'll be glad you made it.
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Need
- 4-6 Marron or crayfish, tails only
- 1 Litre tap hot water for steaming
- 1 Batch Prosciutto Mustard Butter as needed to serve Recipe
- 1/2 small Cos or romaine lettuce
- Extra Virgin Olive Oil (EVOO) for grilling lettuce BUY
- freshy thyme sprigs for garnish
Do
- 1
Place water into the Thermomix bowl and the tails into the Varoma dish. Set Varoma into position.
- 2
Steam 25 min/Varoma/speed 4. Check for done-ness, they should be bright orange and smell faintly sweet. Leave in the Varoma to stay hot.
- 3
Meanwhile, grill the lettuce by heating a griddle pan to a medium high heat. Using a dash of EVOO, place the cut side of the lettuce down and cook until grill marks are evident, turn and repeat on the outside. Remove from the heat and place a few pieces of the butter on top of the lettuce while it's still hot to melt.
- 4
To serve, cut the top side of the tails with one deft crack of a good knife, open and dollop with butter. Serve on a plate with the lettuce and garnished with herbs.
- 5
We found it best to use the lettuce leaves to wrap a piece of the tail flesh, with some butter, and then pop it in your mouth. Easy flavour delivery!
- 6
You don't have to grill the lettuce. For Pemberton we ended up not doing so, just using fresh lettuce and it was delish!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
