Originally Posted by SteveH
The way they are cooked here is to get them out of their shell, give them a good scrub, beat the devil out of them, fry in butter, and stew for hours with onion carrot etc. for about four hours. Tried them, not that keen. Seems to be a delicacy in times gone past though.
If you are interested, we have a traditional Guernsey dish called "Bean Jar", a variation on a French Cassoulet.
Unfortunately I couldn't pm or email you.
Post your recipe and I'll check it out. PM me so I know where to look.
Giving the abalone a good flogging is the age old method, but if they are very finely sliced and cooked very briefly (after cleaning of course) they are quite nice. Our Kiwi brothers & sisters are the experts.
I now live away from the coast and have no access to fresh abalone now. Virtually all collected abalone is exported. A real shame.