Grilled Moreton Bay Bugs

Method

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1. Mash the butter, garlic, parsley, lemon zest and juice, chilli flakes and salt together in a bowl until smooth.

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2. Place a bug on its back on a board. Using a sharp, heavy knife or strong kitchen scissors, cut it in half lengthwise from the head to the tail, through the shell. Remove the dark vein from the tail and rinse. Repeat with the rest.

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3. Heat the grill or barbecue to medium-high and oil the grate.

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4. Brush the cut surface of each bug generously with the garlic butter. Set them flesh side down on the grill and cook for 3 minutes.

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5. Turn the bugs shell side down, spoon over more of the garlic butter and cook for 3 to 4 minutes, until the flesh is opaque and just firm.

   Mark done Start 3 min timer

6. Move to a platter, spoon over any butter left in the shells and serve with lemon wedges and crusty bread.

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Chef’s Tips

• Cook the bugs from raw. Ones that have already been cooked go rubbery when they are grilled again.
• Grill them flesh side down first. It gives the flesh a little colour and seals in the juices.
• Watch them closely. They go from opaque to tough in a minute or two.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• A green salad
• A glass of chilled white wine

Storage & Reheating

Best eaten at once. Keep leftovers in the fridge up to 2 days and eat them cold, since reheating toughens the meat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.