Moreton Bay Bugs With Herb And Garlic Butter
[vc_row css=".vc_custom_1698746274605{padding-top: 0px !important;padding-bottom: 0px !important;}"][vc_column width="1/6"][bweb_vc_feature_box text_align="left" type="lineicons" icon_lineicons="simple-icon icon-pie-chart" title="" title_type="h6" separator="no"]YIELDS
1 Serving[/bweb_vc_feature_box][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css=".vc_custom_1698744621447{padding-bottom: 0px !important;}"][vc_column width="1/2"][bweb_vc_section_title classes="recipes-ingredients" text_align="left" title="INGREDIENTS" title_type="h4"]
- 4 Green Moreton Bay bugs, split in half lengthways
- Olive oil, to drizzle
- Lemon wedges, to serve
- 100 g Softened unsalted butter
- 1 tbsp Finely chopped flat-leaf parsley leaves
- 1 tbsp Chopped thyme leaves
- 1 tbsp Finely chopped oregano leaves
- 1 Garlic clove, crushed
- Preheat a barbecue with a lid to medium-high.
- For the herb and garlic butter, combine all ingredients in a bowl, season and stir to combine. Cover with plastic wrap, then chill until ready to use. Bring to room temperature before serving.
- Place the bugs on a tray, cut side-up, then drizzle with oil and season. Place bugs, shell side-down, on the barbecue. Close the lid and cook for 6 minutes or until almost cooked through, then turn and cook, flesh side-down, for 1 minute or until lightly charred. Transfer bugs to a platter. Brush some of the butter over the bug flesh. Serve bugs with remaining butter and lemon wedges on the side.