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Ingredients
- 1 kg (2 lb 4 oz) Balmain bugs
- 50 g (1¾ oz) butter
- 1 large garlic clove, crushed
- 1 tablespoon finely grated orange zest
- 1 tablespoon blood orange or regular orange juice
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped chives
- sourdough bread, for serving
Fish substitution
- Moreton bay bugs, slipper lobsters, crayfish
Method
1. Freeze the bugs for an hour to immobilize them, then plunge into boiling water for 2 minutes. Drain. Using a sharp knife or cleaver, cut each bug in half. Put the bugs on a large baking tray cut-side up and cook under a hot griller (broiler) for 3 minutes, then turn and cook for another 3 minutes, or until the flesh is white and opaque.
2. Melt the butter in a small saucepan and, when sizzling, add the garlic. Cook for 1 minute, stirring. Add the zest and juices to the garlic butter and bring to the boil again. Add the chives and season with salt and freshly ground black pepper.
3. Serve each person with some bugs and a small bowl of the hot foaming butter to dip the shellfish in. Serve with sourdough bread to mop up the citrus butter.
