← Field Guide
Moreton Bay Bug
Thenus australiensis
Flat, shovel-headed slipper lobster with sweet, lobster-like tail meat.
Year-round, peak spring through autumn
From boat to bench
Moreton Bay bugs are taken by prawn and scampi trawlers working soft sandy and muddy bottoms off Queensland and northern New South Wales. The bugs are sorted on deck, snap-chilled in brine and graded by size to protect the firm, sweet tail meat prized by chefs.
Health benefit
Lean, low-fat protein rich in zinc, copper and B12 for immunity and energy.
Easy Recipe
Grilled Moreton Bay Bugs with Garlic-Lime Butter
Serves 2·20 minutes
Ingredients
- 4 Moreton Bay bugs, split lengthways
- 80g softened butter
- 2 garlic cloves, finely grated
- Zest and juice of 1 lime
- 1 long red chilli, finely chopped (optional)
- Flat-leaf parsley, sea salt
- Lime wedges and crusty bread, to serve
Method
- 01Mash butter with garlic, lime zest, chilli, parsley and a pinch of salt.
- 02Lay the split bugs flesh-side up on a tray and dot generously with the butter.
- 03Heat a grill to high and cook for 4–5 minutes until the flesh turns opaque and the butter foams.
- 04Squeeze over lime juice and serve straight away with bread to mop the pan juices.
