Rich, tender Moreton Bay Bug tails charred and covered in a lime leaf butter. Very easy to prepare and the perfect dish to start with for a lunch with friends and family, especially around Christmas. You can also use lobster tails or large yabbies for this recipe.
Category
Lunch
Servings
4
Prep time
20 minutes
Cook time
6-8 minutes
Rich, tender Moreton Bay Bug tails charred and covered in a lime leaf butter. Very easy to prepare and the perfect dish to start with for a lunch with friends and family, especially around Christmas. You can also use lobster tails or large yabbies for this recipe.
Ingredients
- 4 whole raw bugs
- 1 tbsp olive oil
- sea salt, to season
- 125g unsalted butter, at room temperature
- 2 lime leaves, finely chopped
- sea salt, to season
- ¼ tsp white pepper
Lime butter
Directions
Prep the butter
Combine the butter, lime leaves, pinch of salt and the pepper in a small food processor and pulse until the lime leaves are evenly distributed.
- Transfer to a container and refrigerate until ready to serve.
Prep the bugs
Halve the bugs from head to tail straight through the shell. Devein and place on a tray.
- Drizzle the flesh side with the oil and season with salt.
BBQ and serve
Preheat the BBQ grill over high heat. Place the bugs on the grill, flesh side down for 2 minutes, with the BBQ lid closed.
- Turn the bugs over and with the shell side on the grill, dollop half of the butter over the flesh.
- Continue to cook for a further 3-4 minutes, then transfer to a tray.
Arrange the bugs on a platter, then dollop the flesh with the remaining butter. Serve warm.
Recipe notes
Cook support
Do not wash out the orange part from the bugs, it is delicious!
Sourcing
Raw Moreton Bay or Balmain bugs can be sourced from your local fish monger or seafood store. They are also known as bay lobster, flathead lobster, slipper lobster, mudbug, and sand bug.
Substitutions
This recipe could be adapted for lobster tails or large yabbies.
Storage
Before cooking, wrap whole raw bugs in plastic wrap or in an airtight container and refrigerate for up to 3 days before cooking. You could also freeze them like this for up to 3 months.
Serving ideas
These go great on their own or as part of a seafood spread with some side salads and fresh bread to mop up any leftover butter.
