Balmain Bugs Slipper Lobsters Recipes

BALMAIN BUGS (SLIPPER LOBSTERS)

Balmain Bugs (Slipper Lobsters) image

I got this recipe from an Australian site. Absolutely yummy! Living in Minnesota, I couldn't find Balmain Bugs, so I used lobster tails, but I think crayfish would work, too!

Provided by pammyowl

Categories Lobster

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 large lobster tails (the recipe calls for 8 slipper lobster, aka Balmain Bugs)
mango, sauce
1 large mango, peeled, seeded and chopped
3 tablespoons sour cream
1/4 cup lime juice
1 teaspoon brown sugar
1 tablespoon sweet chili sauce

Steps:

Blend the mango sauce ingredients in blender till smooth.
Boil the meat in salted boiling water. Cook for 4-5 minutes, until the shells are red. Pull the heads off, cut down the middle of the inner part with a kitchen shears, gently pull the meat out the meat out. Cut in half lengthwise, serve with mango sauce.

BALMAIN BUGS (SHRIMP) WITH MANGO SAUCE

Balmain Bugs (Shrimp) With Mango Sauce image

A delicious-sounding recipe from the Land Down Under. The recipe calls for Balmain bugs, which the Zaar database won't accept, so I've put very large shrimp in their place (a fine substitute).

Provided by evelynathens

Categories Lobster

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

8 very large shrimp or 2 large lobster tails
1 large mangoes or 2 small mangoes
2 -3 tablespoons sour cream
1/4 cup lemons or 1/4 cup lime juice
1 teaspoon soft brown sugar
2 -3 teaspoons Thai sweet chili sauce

Steps:

Lower shrimp (or bugs) into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways.
To make the mango sauce: peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice.
Dip your bugs into the sauce like a shrimp cocktail and enjoy!

Nutrition Facts : Calories 150.7, Fat 3.4, SaturatedFat 1.7, Cholesterol 47.8, Sodium 127.3, Carbohydrate 25.2, Fiber 2.6, Sugar 21.2, Protein 6.8

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