Moreton Bay Bugs With Ginger Mint Butter Recipes

MORETON BAY BUGS

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.

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.