Uploaded January 2025 | Updated September 2026, 3 hours ago
Recipe at the bottom 👇
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Serves 4
20min prep, 45min total
Ingredients:
• 4 large marron, or 8 yabbies, split in half lengthways
• 4 cloves of garlic, diced finely
• 500ml of cream
• Knob of butter
• Olive Oil
• Parmesan
• Parsley (garnish – optional)
• 350g of fettuccini pasta (fresh if you can get it)
Directions:
• Split the marron head to tail down the centre and sprinkle them with salt, pepper and olive oil. Then grill them shell side down on a low heat for around 15-20min or until the flesh goes from transparent to white.
• Remove the claws and grill them until they have just turned red all over.
• Add the garlic and butter to a medium heat pan and cook for around 5minutes, just before the garlic has browned, then slowly add the cream 50-100ml at a time over another 3min period.
• Once the cream has combined with the garlic, add around ¾ of a cup of grated parmesan and stir to combine.
• Prepare the pasta according to the packet.
• Remove the tail meat from the marron and dice it up to around 1.5 cm cubes and add it to the creamy sauce, then add the pasta and ½ cup of pasta water and stir it all together. Serve some diced parsley and the marron claws as garnish.
Gear:
• Grill
• Pot
• Pan
Recipe at the bottom 👇
MY NEW BOOK – firetofork.net/product/iifire-ii-fork-book
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Serves 4
20min prep, 45min total
Ingredients:
• 4 large marron, or 8 yabbies, split in half lengthways
• 4 cloves of garlic, diced finely
• 500ml of cream
• Knob of butter
• Olive Oil
• Parmesan
• Parsley (garnish – optional)
• 350g of fettuccini pasta (fresh if you can get it)
Directions:
• Split the marron head to tail down the centre and sprinkle them with salt, pepper and olive oil. Then grill them shell side down on a low heat for around 15-20min or until the flesh goes from transparent to white.
• Remove the claws and grill them until they have just turned red all over.
• Add the garlic and butter to a medium heat pan and cook for around 5minutes, just before the garlic has browned, then slowly add the cream 50-100ml at a time over another 3min period.
• Once the cream has combined with the garlic, add around ¾ of a cup of grated parmesan and stir to combine.
• Prepare the pasta according to the packet.
• Remove the tail meat from the marron and dice it up to around 1.5 cm cubes and add it to the creamy sauce, then add the pasta and ½ cup of pasta water and stir it all together. Serve some diced parsley and the marron claws as garnish.
Gear:
• Grill
• Pot
• Pan
