Morton Bay Bugs With Ginger Mint Butter Food

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.

AUSTRALIAN GRILLED MORETON BAY BUGS (BAY LOBSTER)

Steps:

• Cut soft shell covering away from the underside of bugs.
• Brush with combined butter, lime juice, garlic, dill and pepper.
• Barbecue or grill bugs until tender, brushing with butter mixture while cooking.

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.

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.