Moreton Bay Bugs with Garlic Butter
An Aussie summer staple, these delectable bugs have made their way to Farro! Slightly milder than crayfish, they're perfect on the barbecue with plenty of garlicky butter and a good squeeze of lemon.
Ingredients
4 Moreton Bay Bugs, defrosted
A good knob of garlic butter per bug (we used Lewis Road Creamery garlic and parsley butter, but any flavoured butter would be delicious)
Lemon wedges, to serve
A small handful of Italian parsley, chopped, to serve
Method
Using a sharp knife, cut the bugs in half lengthwise. Carefully remove the vein, then gently rinse the bugs under running water to remove the guts from the head cavity. Pat dry with paper towel.
Heat a heavy-based skillet or a barbecue flat plate to a medium-high heat. Cook the bugs shell side down for 1-2 minutes on all sides of the shell – it should begin to turn slightly pink.
If using a skillet, add the butter to the pan and cook the bugs flesh side down for a further 2 minutes, moving them frequently to ensure they don’t stick. They should be cooked through once the flesh is turning opaque and is just starting to pull away from the shell. Just before serving, turn the bugs over and liberally baste the flesh with the melted butter.
If barbecuing, melt the butter separately in the microwave or in a dish on the BBQ. Cook the bugs shell side down for about 6 minutes until the flesh is just starting to turn opaque. Flip onto a flat plate and cook flesh side down for 1-2 minutes, moving them frequently to ensure they don’t stick. Just before serving, turn the bugs over and generously brush the flesh with the melted butter.
Serve straight away with a good sprinkle of parsley and a generous squeeze of lemon.