Balmain Bugs are a type of slipper lobster (not a true lobster), but they have a taste and texture similar to a lobster.  The tail is the edible part, like prawns;  heads and bodies can be used for stock or soups.  You can steam, deep-fry, pan-fry, stir-fry barbecue, poach or grill Bugs – they are better undercooked rather than overcooked.

Preparation

1. Place Bug, hard shell down, on a chopping board.  Insert the tip of the knife under the joint between the head and body.  Pull off the head.
2. Cut down the centre from the tail to the top.  Carefully split shell open to spread the Bug out – like a butterfly.
3. Remove the intestinal tract (devin).  The meat can be served in or out of the shell.

Recipe

24 cooked small Balmain Bugs or 12 Moreton Bay Bugs (see Notes)

crushed ice

lemon wedges, sliced rye bread and butter

1. See Preparation above
2. Place ice on large platter.  Arrange Bugson ice.  Serve with lemon, bread, butter and lime mayonnaise  (see recipe below).

Notes:

If Bugs are live, chill them in the freezer for 30-45 minutes to kill them before cooking (see www.rspca.org.au).  Bugs have thick shells and are difficult to cut through without a sharp, butchers knife.  You can ask your fishmonger to halve them for you.

To barbecue Bugs, cut them in half lengthwise and cook in the shell with garlic or herb butter.  The firm, raw flesh holds together well in casseroles and curries and threaded onto skewers for kebabs.  Bugs can be used in almost any recipe that requires the following:  Lobsters, Rocklobsters, Freshwater Crayfish and Prawns.

The easiest way to tell the difference between the two main types of Bugs is by looking at the location of the eyes.  Moreton Bay Bugs have their eyes set towards the edge of the head, while Balmain Bugs have them set toward the middle of the head. The Moreton Bay Bug is also a little thinner in the body than the Balmain Bug. Females have a pore on the inside base of each third leg, males do not.

Bugs are an affordable alternative to lobsters.  They are sold whole, cooked or green (raw) and sometimes live.  Bugs should have the limbs intact with no discolouration at the joints.

Wrap in plastic wrap or foil and store in an airtight container in the fridge for up to 3 days.  You can freeze them for up to 3 months providing your freezer operates at –18ºC. 

Lime Mayonnaise

4 egg yolks

1 tbspn Dijon mustard

finely grated zest, & juice of 2-3 limes

750ml olive oil

sea salt & cracked pepper to taste + lime wedges to serve

Method

Put the egg yolks, mustard, lime zest, limejuice, salt and pepper into a food processor.  Process until smooth. With the motor running, add the oil in a very slow, steady stream and process until thick and creamy. If the mayonnaise is too thick, add a little boiling water until the desired consistency is achieved.  Transfer to a clean bowl.  Cover and refrigerate until needed  (this recipe will keep for a week).