MORETON BAY BUGS WITH GARLIC TARRAGON BUTTER

Using a sharp knife or cleaver, cut the bugs through the middle lengthwise. We find it's easiest to insert the tip of your knife into the middle of the bug then cut downwards and along the length of the tail, pressing firmly to crack through the shell. Turn the bug around and repeat on the other side.

Remove the black vein and any head meat – you may want to rinse the head cavity under running water. Put onto a tray, flesh side up.

Melt the butter in a pan over a low heat with the garlic, tarragon, lemon zest, and chives. Set half of the butter mix aside. Brush the remaining butter over the bugs. At this point you can keep the bugs in the fridge until ready to cook.

In a frying pan, or on a barbecue over a medium heat, place the bugs shell side down. Cook for 4 to 5 minutes, then flip over and cook for a further minute.

Put onto a serving platter, pour over the remaining butter, and rest for two minutes. Sprinkle with parsley or chives and serve immediately.