Bbq Morton Bay Bugs Or Lobster Tails Recipes

BARBECUED LOBSTER TAILS

Steps:

• Split the tails lengthwise with a large knife.
• Thoroughly mix all the other ingredients.
• Brush meat side of tail with marinade.
• Place the tails meat side down over medium coals and grill for 5-6 minutes.
• Turn over lobster and cook for another 5-6 minutes, brushing often with the remaining marinade.
• Do not overcook- lobster is done when it is opaque and firm to the touch.
• Serve with drawn butter and hunks of fresh lemon.
• Drool.

BBQ MORTON BAY BUGS OR LOBSTER TAILS

Steps:

• Blanch bugs in a small pot of water containing the teaspoon of salt for around two minutes.
• Remove the tails ny tearing from the body as close as possible to the head without bringing any organs along.
• Run a knife down the length of the belly of the tail and remove the thin sections to either side.
• Melt butter by microwaving in a cup for 30 seconds or so.
• Add parsley, chilli sauce, crushed garlic, chilli flakes and pepper and mix well.
• Fill bug tails with plenty of the mixture.
• Place tails shell side down over BBQ grill plate and cook around 10 minutes over medium heat.

MORTON BAY BUG SALAD WITH MANGO-GINGER DRESSING

Steps:

• Bring 1 gallon of water to boil with 2 tablespoons of salt. Add bay bug (or lobster) and boil for 12 minutes. Drain water and chill. Separate claws and tail and discard body. Crack shells of claws and tail and remove meat. Dice the meat.
• In a blender, combine mango, ginger, chile, and lemon juice. Blend while slowly drizzling in olive oil. Season with salt and pepper.
• In mixing bowl, combine bay bugs (or lobster) and spring greens. Add dressing. Toss and serve.

MORTON BAY "BUGS" WITH GINGER-MINT BUTTER

Steps:

• 1. Preheat the grill to high.2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set the lobsters or tails aside while you prepare the ginger-mint butter.3. Melt the butter in a small, heavy saucepan over low heat. Add the mint, ginger, garlic, and lime zest and increase the heat to medium. Cook until the mixture is fragrant but not brown, about 3 minutes. Stir in the fish sauce and lime juice and bring to a boil, then remove from the heat.4. Brush the cut sides of the lobster tails or lobsters with the ginger-mint butter and sprinkle with salt and pepper.5. When ready to cook, oil the grill grate. Arrange the lobster halves or tails and claws (if any), cut sides down, on the hot grate and grill for 6 to 8 minutes. Turn, using tongs, and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, brushing generously several times with the butter as the lobsters cook.6. Transfer the lobsters to serving plates or a platter and pour any remaining butter over them. Serve immediately.Serves 4