I take a frying pan to tinaroo on purpose just for this recipe.

Humanely dispatch of the redclaws by putting them in the freezer for a while.

Remove the heads then the poo chute by removing the middle flap (twist it off), keep the heads for stock later (will post a redclaw stock barra recipe later when I get time, you'll never throw another head away). cut the tail in half lengthways. Cook some finely sliced garlic, some sliced shallots and a couple of chillis in a mixture of olive oil and butter for about two minutes then add the tails, flesh down. just leave them there for a few minutes to cook, there's no need to muck around with them, the shell will keep the heat in and help them cook, so enjoy a beer while they're cooking.

Add some fresh herbs and lemon juice when done, such as roughly ripped (yep rip it with your hands for increased flavour) flat leaf parsley.

And that's it, eat away. You can get fancier but this is super quick and a real treat. To remove the meat (if you don't now how?!) just put a fork into the meat and literally pull it out of the shell with a slight lift of the fork.

If you want to you can add a splash of white wine to the empty pan (redclaw removed) and about a teaspoon of corn flour, stir rapidly to thicken and create a sauce, add some pepper and you're done. Don't let the sauce thicken any longer than one or two minutes tops.

Cheers.