BBQ Moreton Bay Bugs
These beauties cook quickly and pair perfectly with aromatic herb butter that melts into every crevice of the sweet, tender flesh.
What do I need?
- 4 whole green Moreton Bay bugs, split lengthways
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- Lemon wedges, to serve
For the herb butter
- 100 g unsalted butter, softened
- Zest of 1 lemon
- 2 tbsp fresh basil leaves, finely chopped
- 1 tbsp fresh parsley leaves, finely chopped
- 1 garlic clove, crushed
- Pinch of mild chilli flakes (optional)
- Salt and pepper, to taste
How do I make it?
- In a small bowl, combine butter, lemon zest, basil, parsley, garlic and chilli flakes (if using). Season with salt and pepper. Set aside at room temperature.
- Place the bug halves cut side up on a tray. Drizzle with olive oil and season generously.
- Preheat barbecue to medium-high. Place bugs shell side down, close the lid and cook for about six minutes until the flesh turns opaque.
- Flip flesh side down for one minute to lightly char. Turn back over, brush generously with the summer herb butter and let it melt over the hot flesh.
- Arrange on a platter, melt any remaining butter and drizzle over
before serving. Serve with lemon wedges for squeezing.
