Marron for dinner?

We got 6 marrons from the organic market on Saturday - honestly, I do not think it justifies the kill! They are amazing animals to look at and the amount of meat we got was not more than the size of an adult thumb!!!

Marron is a name given to large freshwater crayfish found in the south-west corner of Australia. The species have been identified as Margaret River (hairy) marron (Cherax tenuimanus) and smooth marron (Cherax cainii) [2][3], and this is being assessed [4].

The hairy marron occupies a narrow range within the southwestern biogeographical region of Margaret River. It is currently under threat from the wider ranged smooth marron which was introduced to its habitat.

Marron make excellent eating, very similar in taste to lobster. Given that they are a freshwater species they are far less salty and provide an overall sweeter taste. Distinct from all other similar freshwater species is the fact that they do not burrow and do not take on as much waste into their flesh. Also, they do not suffer from terminal growth, as do most other shellfish, resulting in the fact that even very large and old specimens maintain excellent eating texture quality. They can be prepared in a variety of ways, such as boiling or grilling, and again similarly to lobster, the shells will turn a bright red colour when cooked. Marron are considered a luxury product and are the subject of a developing aquaculture industry in Western Australia and in other Australian states. Total Australian production of farmed marron was 30 tons in 1996. In Western Australia, recreational fishing for marron is tightly controlled, with a limited season, permits required and minimum sizes.

Marron have been introduced to Kangaroo Island in South Australia, where they have been commercially farmed, and have established feral populations in local waterways.
Wikipedia.