Method
Chill redclaw in the freezer for
2 hours.
Bring a large pot of water to the boil,
add the chopped lime and wine, and drop in
the chilled redclaw. Boil for 2-3 minutes,
then refresh under cold water.
Remove heads and crack shells open to
remove flesh.
Combine the salsa ingredients.
Whisk the dressing ingredients together.
Arrange lettuce and blanched asparagus on
plates, place the redclaw meat in the centre
and spoon the salsa around the side.
Drizzle
both with the dressing. If desired, serve a
few redclaw in their shells for garnish.
