Best Moreton Bay Bugs With Ginger Mint Butter Recipes

Australian Grilled Moreton Bay Bugs (Bay Lobster) image

Provided by diner524

Categories Lobster

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

8 large green moreton bay bugs
2 ounces butter, melted
1/4 cup lime juice
1 garlic clove, finely chopped
1 tablespoon fresh dill, chopped
1/4 teaspoon ground black pepper

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 image

Provided by Carol in Oz

Categories Lobster

Time 31m

Yield 3-4 serving(s)

Number Of Ingredients 9

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.

Nutrition Facts : Calories 288.1, Fat 30.9, SaturatedFat 19.5, Cholesterol 81.3, Sodium 223.8, Carbohydrate 3.6, Fiber 0.7, Sugar 1.7, Protein 1.2

Morton Bay

Number Of Ingredients 9

4 lobster tails (8 to 9 ounces each), thawed if frozen, or 4 live Maine lobster (1 1/4 to 1 1/2 pounds each)
8 tablespoons butter, unsalted (1 stick)
2 tablespoons fresh mint, chopped, or 1 1/2 teaspoons dried
1 tablespoon ginger, minced fresh
1 clove garlic, minced
1 teaspoon lime zest, grated
3 tablespoons asain fish sauce, or soy sauce
2 tablespoons lime juice, fresh
salt and freshly ground black pepper, to taste

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

Nutrition Facts : Nutritional Facts Serves