With a sharp small knife, cut almost right thru the red claw tail and then crack the tail open. (Try not to break it right thru).
If the claws are big enough, hit them lightly with a mallet to break the shell.
Combine the rest of the ingredients and heat till the butter has melted, stir well.
Put the claws in a container, (square is best).
Pour a teaspoon of the mix into each cut in your red claw tails, and put on top of the claws.
Continue until all the claws are coated.
Pour the rest of the marinade over the top, and leave for 2 or 3 hours. (Stir occasionally).
Heat a heavy pan and spray with oil. When hot, place tails, shell side down, in the pan. Move them around, and after 5 mins, turn them over. Put the claws on top, and pour over the leftover marinade. Swirl the container with ½ cup water, and add to the pan.
Cover and turn down the heat.
Check every few minutes.
Serve with any leftover sauce poured over, serve with bread to mop it up!