Garlic Bugs On The Barbeque - how to prepare Moreton bay bugs for cooking on the barbeque (including recipe).
Quick look at Garlic bugs on the BBQ
- ⏲️ A little fiddly but worth the effort!
- 🛒 Ingredients: 3 ingredients.
- 🍽️ Makes: As many serves as you like (2-3 bugs per person).
- 🧑🍳 Difficulty: A little fiddly but simple.
- 🗃️ Make ahead: Best prepared, cooked and eaten fresh.
My Dad does excellent garlic bugs on the barbeque and one Saturday night I had to have them.
Unfortunately Dad wasn't around so we couldn't con him into having us over for bugs.
It was all up to me.
It was tricky tracking down raw bugs but we eventually found them at a local seafood market.
What are Moreton Bay Bugs?
My description of Moreton Bay Bugs would be a cross between a lobster and a prawn but according to the Taste Atlas:
Found off the coast of northern Australia, Moreton Bay bug belongs to the Thenus species of slipper lobsters and encompasses reef bug, officially known as Thenus australiensis and mud bug, officially named Thenus parindicus.
Meat that is found in the tail can withstand poaching, steaming, barbecuing, deep-frying, or grilling, and is characterized by its firm texture and medium to strong flavor. The slipper lobster can be prepared whole and enjoyed as the main course, but the meat is easily incorporated into other dishes.
After rising to challenge one - finding the bugs - I was then presented with challenge number two, these bugs weren't all nicely cut up ready to barbeque like I see them when Dad cooks them.
They were whole and had to have all the gross bits removed and be decapitated and split down the middle.
I'm going to show all the gory details of how to do this so don't read on if you don't like that sort of thing. You can ask your fishmonger to prepare them for you.
Jump to:
Recipe Ingredients
To make garlic bugs on the barbecue you only need three ingredients.
If you're not keen on cutting and gutting the bugs yourself (I'll show you how below), then ask your fishmonger to prepare them for you.
How to Prepare Garlic Bugs on the Barbeque
Prepare yourself. At first I didn't think I'd be able to cut them up myself.
I had a minor freak out then decided to toughen up and get to work.
Tasty garlic barbecued bugs would be my reward after all.
Step 1 - Remove the legs. This was my first one.
Step 2 - Once you've done that cut off the head at the top of where the legs were.
You might have to do a little bit of scraping to get rid of the yucky bits.
Step 3 - Now it's time to slice it down the middle (yes the legs and head should be gone too).
Cut the meat first so it's separated all the way through to the back shell then go for the shell.
With some of them I could break the shell with my hands, others needed some help from the knife.
Step 4 - Pile them all up ready to take out to your BBQ.
How to Cook Garlic Bugs on the Barbeque
Step 5 - Make the marinade. Butter + crushed garlic, into microwave for 20 seconds...
Step 6 - You have garlic butter marinade. Simple!
Step 7 - To cook, place bugs meat down on a pre-heated, oiled barbecue for about two minutes.
Step 8 - Flip them over onto their shells. Quickly baste each one with garlic butter goodness and then put the lid down on the barbie (if you have a lid).
Cook for about 5 minutes more until the flesh is white and opaque rather than translucent.
Step 9 - Serve them up on a platter.
Step 10 - Eat. They're best eaten right away. We served them with rice and veggies.
Recipe
Garlic Bugs on the Barbeque
Ingredients
- 1 tablespoon butter
- 2 teaspoon crushed garlic or two cloves if fresh
- 8 Moreton Bag Bugs raw
Instructions
- Pull the legs off the bugs then carefully remove the heads.
- Scrape out any of the guts/gross bits.
- Use a sharp knife to very carefully cut the bugs in half down the middle keeping the meat inside the shell.
- Melt the butter with the crushed garlic and stir together.
- Place bugs, meat side down on a well-oiled, pre-heated hot plate.
- After two minutes, flip onto their back and baste with garlic butter marinade.
- Put down the hood (if you have one) and cook for about another 5 minutes until the flesh is white rather than translucent.
- Eat!
joni says
thank you for your recipe. Followed it to the t it was amazing your a champion :-)
Claire says
Yay! Glad you liked it Joni. Have to thank my dad he's the creator.
Maureen | Orgasmic Chef says
I've never cooked a bug before but growing up in Maine it was great fun for the kids to play with the live lobsters on the kitchen floor before they went in the pot. I know it sounds horrid now but it is what it is. :) Their big claws were corked or rubber banded so we were safe.
These look really good!
Claire says
Haha I can just see the image! They are really good Maureen. Dad's specialty!
Peter Kelly says
Congratulations Daughter of mine.See it wasn't difficult.If you are very charming at the seafood shop they will probably cut and clean them for you but not if they are frozen.
Probably not the best idea to put the used shells in the muncher.
love Dad
Claire says
Thanks Dad! You didn't put the shells in the muncher did you?!
We couldn't find them raw anywhere but if I do I'll definitely suck up to them and get them cut by someone else.
x
molly kelly says
Way to go Claire..I didn't think you could improve upon your Dad's 'perfection' but it appears you and Will have managed to do this!!
We are just waiting for our invite!!
Your loving and very "hungry' Mum!! xx
Claire says
If you're lucky!
x
Cakelaw says
These look sooooo good. I am a fraidy cat when it comes to cooking seafood - I have no experience with it and my family wasn't into it.
Claire says
Oh don't worry I am too. You can do it!