Barbecued Marron with Garlic & Herb Butter


Sydney Seafood School

by Sydney Seafood School

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How To Cook Marron and Create an Unbelievable Shellfish Recipe?

Marron is a unique piece of shellfish to Australia and as a result people are always wondering how do I cook marron? The shellfish recipes are relatively simple. Butterfly the marron open, season the shellfish, and either BBQ or grill the marron.

The species is mainly caught in Western Australia, but can be found all up and down the eastern coastline as well. They are also referred to as blue marron even though their colour is relatively black.

Recipe supplied by Sydney Seafood School.

Visit for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes at the Sydney Fish Market

Serves: 8 as an entrée or 4 as a main course


  • 125g butter
  • 3 cloves garlic, crushed
  • ½ cup chopped flat-leaf parsley
  • ½ cup chopped chives
  • 1 tablespoon lemon juice
  • 8 live marrons (see notes)
  • Extra virgin olive oil
  • Salt flakes and freshly ground black pepper, to taste
  • Green salad, to serve
  • Crusty bread, to serve


Step 1

Preheat BBQ.

Step 2

Melt butter and cook until light brown, add garlic, parsley and chives and cook for a further 2-3 minutes, until butter darkens a little more. Add lemon juice and remove from heat but keep warm.

Step 3

Halve marrons (see notes), remove the digestive tract that runs through the meat. The mustard in the head has a strong flavour which some people like, it can also be removed if you prefer. Brush shell and flesh with oil, sprinkle with salt and pepper.

Step 4

Place marrons on BBQ, shell-side down, for about 3 minutes, until they turn bright red. Then turn and cook flesh side for 1 minute.

Step 5

Drizzle with herb and garlic butter and serve with a green salad and plenty of crusty bread to mop up the butter.

The easiest and most humane way to kill any crustacean is to chill them in the freezer for about 45 minutes until they become insensible (but not long enough to freeze them). Once chilled, they should be killed promptly by splitting in half or dropping into rapidly boiling water.

Alternative species:
 moreton bay bugs, large king prawns, redclaw, rocklobsters, scampi, yabby.


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