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Moreton Bay bugs with herb and garlic butter

Yields1 Serving

 4 Green Moreton Bay bugs, split in half lengthways
  Olive oil, to drizzle
 Lemon wedges, to serve
 100 g Softened unsalted butter
 1 tbsp Finely chopped flat-leaf parsley leaves
 1 tbsp Chopped thyme leaves
 1 tbsp Finely chopped oregano leaves
 1 Garlic clove, crushed
Herb and garlic loaded butter makes these Moreton Bay bugs even more irresistible, and only takes a lick of heat from the barbecue to cook.

Preheat a barbecue with a lid to medium-high.


For the herb and garlic butter, combine all ingredients in a bowl, season and stir to combine. Cover with plastic wrap, then chill until ready to use. Bring to room temperature before serving.


Place the bugs on a tray, cut side-up, then drizzle with oil and season. Place bugs, shell side-down, on the barbecue. Close the lid and cook for 6 minutes or until almost cooked through, then turn and cook, flesh side-down, for 1 minute or until lightly charred. Transfer bugs to a platter. Brush some of the butter over the bug flesh. Serve bugs with remaining butter and lemon wedges on the side.

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