Moreton Bay Bugs Orange Tomato And Basil Recipes

MORETON BAY BUGS

Moreton Bay Bugs image

The freshness of lime, garlic, chili and golden melted butter complements the tender flesh of the bugs. Grilled to perfection under the broiler. Fresh from the sea to you, enjoy this tender, sweet crustacean enhanced with the tang and freshness of lime zest!

Provided by Carol in Oz

Categories Lobster

Time 31m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

3 green moreton bay bugs (raw)
2 birds eye chiles
2 garlic cloves
1/2 cup butter
salt
pepper
lime juice
lime zest
1/4 cup parsley

Steps:

Cut bugs in half lenthwise and clean out the 'yuck'.
Rinse well under running water, ensuring meat stays in shell.
Drain well and place on platter meat side up.
Season to taste with freshly cracked salt and pepper.
Melt butter being careful not to burn.
Put the zest of one lime into the melted butter, squeeze half the lime over the bugs, half into the butter.
Add garlic and finely diced chillis to the melted butter, heat gently to combine flavours.
Spoon butter mixture evenly over bugs reserving 1/4 of the mixture to spoon over just before serving.
Broil under griller for 15 minutes or until bugs are opaque. Cooking time will vary with your oven.
Spoon reserved butter mixture over hot bugs to serve, and sprinkle with finely chopped fresh parsley.
Serve with toasted turkish bread and extra melted butter for dipping.
Wouldn't hurt to have the Chardonnay on ice, either.

Nutrition Facts : Calories 288.1, Fat 30.9, SaturatedFat 19.5, Cholesterol 81.3, Sodium 223.8, Carbohydrate 3.6, Fiber 0.7, Sugar 1.7, Protein 1.2

MORETON BAY BUGS, ORANGE TOMATO AND BASIL

Moreton Bay Bugs, Orange Tomato And Basil image

Make and share this Moreton Bay Bugs, Orange Tomato And Basil recipe from Food.com.

Provided by Missy Wombat

Categories Australian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 small green moreton bay bugs, halved and cleaned
50 ml blood orange infused avocado oil (If you can't get this oil replace with olive oil)
4 golden shallots, finely diced
1 clove garlic, finely diced
2 vine ripened tomatoes, skinned,seed and diced (tomato pulp reserved)
2 oranges, juiced
1 tablespoon orange zest
2 tablespoons basil, chiffonnade
maldon sea salt
cracked black pepper
2 cups frissee lettuce (inner leaves of endive)
1 cup mixed herbs, chervil,coriander and parsley
30 ml vinaigrette

Steps:

Heat oil in a fry pan, fry shallot and garlic till soft.
Add juice, zest and reserved tomato pulp.
Bring to simmer.
Place bugs flesh side down.
Cover and simmer for 3 minutes only.
Remove from sauce and keep warm.
Add basil and diced tomato.
Season.
Pour sauce into bowl plate.
Place bugs on top.
Combine frissee and herbs, toss with vinaigrette and season lightly.
Arrange on top of bugs.
*As distinct from Balmain bugs (well I am from Queensland).

Nutrition Facts : Calories 164.1, Fat 11.8, SaturatedFat 1.5, Sodium 10.7, Carbohydrate 14.7, Fiber 2.8, Sugar 7.9, Protein 2

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