The Moreton Bay bug is a species of slipper lobster found throughout the tropical and subtropical waters of the Northern half of Australia from northern New South Wales and along the north coast to Shark Bay in Western Australia.
They have flattened bodies with a rough outer shell and can be distinguished by their eyes that sit wide-apart either side of their shell. They are mainly active at night, and during the day remain buried in sediment with only their eyes and feelers exposed.
Belonging to the genus Thenus, there are two main species of Moreton Bay Bugs - Reef Bugs (Thenus australianises) and Mud Bugs (Thenus parindicus). They can grow up to 25cm in length and are both very similar, having only minor differences.
Mud Bugs (bottom pic) are brownish in colour with stripes on their legs and live on muddy beds between 10-50m in depth. Reef Bugs (top pic) live on sandy beds up to 100m in depth and are more reddish-brown in colour with spotted legs.
Unlike most other crustaceans, the tail contains all of the edible meat. The flesh is very versatile and can be cooked in a variety of ways such as deep-frying, poaching, grilling, steaming, stir-frying and it can be marinated for different flavour combinations. A popular and easy method is to simply cut them in half, flavour with garlic and herbs, drizzle with butter, season with salt and pepper, and cooked on the barbeque in their shell.
CHAR-GRILLED MORETON BAY BUGS SERVED ON A BISQUE-LACED GNOCCHI
A bisque is a thick, rich, and creamy soup, traditionally French, that’s made from the shells of crustaceans; typically lobster, crab, shrimp, or crayfish. It adds a good seafood hit to this dish that suits the delicate flavours of the gnocchi and bugs.
1. Cut the bugs in half lengthways and remove the insides leaving the meat. Place cut-side-down on the char-grill or on a hot oiled pan for 3-4 minutes. Turn over so the cut side is facing up, brush meat with a little butter and cook for a further 1 minute.
2. Grill the gnocchi (recipe below) in a hot oiled pan until golden brown and toss through a little of the bisque (recipe below) and some chopped parsley.
3. Place gnocchi into a bowl and top with the bugs. Alternately, remove the meat and place on top, or even dice the meat and toss through the gnocchi. The shell can be used for garnish if desired.
Bisque
1.5kg raw bug (or mixed crustaceans) shells, or 2 raw lobster shells
1 onion, sliced
2 garlic cloves, chopped
250ml cognac brandy
1 large celery stalk, chopped
1 small carrot, chopped
2 tomatoes, chopped
1.5 litres water
4 sprigs thyme
6 dill stalks, leaves removed
Pinch of saffron threads
2 bay leaves
8 black peppercorns
75ml cream
75ml coconut milk
3 teaspoons corn flour
40-50ml water (for corn flour)
1. Roughly break up shells and place on a large baking tray. Roast in a 200ºC oven for 10-15 minutes until they turn bright red and brittle.
2. Cook onion in a large pot with a little oil until soft with no colour.
3. Add garlic and cook for another 2 minutes.
4. Add lobster shells and vigorously crush and stir into the onion.
5. Cook for 3 minutes then add the cognac and cook until the liquid reduces to half of its original volume.
6. Add carrots, celery and tomato and cook for 5 minutes being careful not to burn on the bottom.
7. Add water, thyme, dill stalks, saffron threads, bay leaves, and peppercorns and bring to the boil. Then reduce heat to a light simmer and cook for just over an hour.
8. Strain through a fine sieve into another smaller pot pressing down on the solids.
9. Return to the heat and simmer until liquid has reduced to ¾ of its original volume.
10. Add cream and coconut milk then simmer for 5 minutes.
11. Dissolve corn flour in the water and whisk into the bisque. Bring to the boil for another 1-2 minutes to thicken then remove from the heat.
Gnocchi
500g potatoes
1 egg, lightly beaten
200g plain flour
Salt & pepper
1. Peel potatoes and boil in salted water until they show little resistance when poked with a small sharp knife. Strain and let sit for 5 minutes to steam.
2. Mash very well to remove all lumps or force potatoes through a fine sieve, pressing down with the back of a spoon to force them through into a large mixing bowl.
3. Add salt and pepper and mix in the egg until well incorporated.
4. Mix in the flour half at a time with a wooden spoon to form a smooth dough. You may not need to use all of the flour.
5. Divide the mixture into 4 pieces and roll into a log about 2.5cm wide. Dust the bench with a little flour before rolling to avoid them sticking.
6. Cut each log into several pieces of about 2.5cm and then roll each piece gently to form an oval shape. Press lightly with the back of a fork to create small ridges in the dough.
7. Drop each piece of dough into a pot of boiling salted water, without over-loading the pot, and cook until they rise to the surface. This should take about 2 minutes. Remove with a slotted spoon or sieve and drain well.
If gnocchi is to be used at a later time, then place into iced water for about 2 minutes.
Variations: The gnocchi can be used with another sauce, without the bugs, to create a different dish.
BBQ'd GARLIC & HERB BUTTERED BUGS
6 Moreton Bay bugs
Garlic and Herb Butter, Recipe Below
Lemon wedges to serve
1. Split the bugs in half lengthways then brush the meat with Garlic and Herb Butter and season with salt and pepper.
2. Place bugs shell side-down on the barbecue and cook for 5 minutes or until almost cooked through. If the BBQ has a lid then close this as well.
3. Turn the bugs over so the meat is on the hot-pate and cook for about 1 minute until lightly charred.
4. Remove from heat and brush again with some of the Garlic and Herb Butter. Serve with the remaining butter on the side for dipping along with some lemon wedges.
Garlic and Herb Butter
100g butter, softened
1 Tbsp finely chopped parsley
1 tsp thyme leaves, finely chopped
1 tsp dill leaves, finely chopped
1 garlic clove, finely crushed
Salt and Pepper
Combine all ingredients in a bowl, then cover and put aside.
It can also be made in advance and chilled, however, bring to room temperature before serving.
References