Unlike lobsters that come from the sea, marrons are freshwater shellfish native to the Southwest region of Australia. This gives their sweet flesh a distinctive mildly muddy taste as compared to the brighter, clean sweetness of lobsters. Which makes it all the more impressive when you taste the results of a chef who clearly knows what he is doing.
Burnt Ends keeps the marrons alive till the time comes for them to become dinner. So mere minutes prior to what you see in my pic above, this was a feisty blue creature waving its claws in the air (sorry if I am freaking out the sensitive souls amongst you). Anyway, the bare-bones preparation style of grilling truly brought forth the character of the marron. Its firm succulence also paired well with the house-made kombu (a type of seaweed) butter.