Morton Bay Bugs With Ginger Mint Butter Recipes

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.

PRAWNS WITH KETJAP BUTTER

Steps:

• 1. Preheat the grill to high.2. Melt the butter in a small saucepan. Remove from the heat and stir in the sweet soy sauce and lime juice. Brush the cut sides of the prawns with the mixture.3. When ready to cook, oil the grill grate. Arrange the prawns, cut sides down, on the hot grate and grill until lightly browned on that side, about 2 minutes. Brush the shell sides with the butter mixture and turn the prawns over, using tongs. Continue to grill until lightly browned on the second side and firm and pink inside, 2 to 4 minutes, brushing once or twice with the butter mixture.4. Transfer the prawns to serving plates or a platter, pour over any remaining butter mixture, and serve immediately.Serves 4

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

MORETON BAY BUGS WITH GINGER MINT BUTTER

Steps:

• Preheat grill to high.
• Melt butter in a small saucepan over low heat.
• Add mint, ginger, garlic and zest.
• Increase heat to medium.
• Cook until mixture is fragrant but not browned, about 3 minutes.
• Stir in fish sauce and lime juice.
• Bring to a boil and remove from heat.
• Brush butter mixture over cut side of lobsters.
• Sprinkle with salt and pepper.
• When ready to cook, oil the grill grate.
• Arrange lobster on the grate, cut side down, and grill for 6-8 minutes.
• Turn with tongs.
• Grill for 6-8 minutes more, basting generously several times with butter mixture.
• Serve with remaining butter, if any.