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Balmain Bugs on the Barbecue
Just what is a Balmain Bug?
Balmain bugs aren't really bugs. They're small lobsters, slipper lobsters and are fished in shallow waters around Australia
What makes them different from other lobsters is that they have a broad, flat body and no claws.
You can poach, steam or grill the bugs, or serve them as a cold seafood platter with a light lemon mayonnaise, aioli or dill vinaigrette. My favourite way to cook Balmain bugs is on the barbecue.
Here are a couple of Balmain Bugs which I bought at Queen Victoria Market
Online Cooking Unit Conversion
How to Prepare Balmain Bugs
Place the Balmain bug, upside down, on a large, flat chopping board.
With a sharp knife, separate the tail from the head.
Cut along the centre of the tail and carefully remove the centre vein
- 8 Balmain bugs
- 60 g melted butter
- 2 Tablespoons lime juice
- 2 crushed garlic cloves
- 1 teaspoon finely grated lime rind
- lime wedges
- Spray a barbecue or chargrill with a little oil. Preheat on high.
- Remove the head
- Slice the bugs in half lengthways.
- Carefully remove the centre vein from the tails using the point of a knife.
- In a small jug, whisk together butter, lime juice, garlic and lime rind.
- Brush bugs with butter mixture and season to taste.
- Barbecue for 3-5 minutes each side, or until golden and cooked through.
- Serve with lime wedges.
Balmain Bugs and Moreton Bay Bugs
Moreton Bay Bugs are found in warmer waters further north of Sydney, (Balmain is a suburb of Sydney), and they look very much alike.
They taste the same too.
The way to prepare both bugs, and the recipes to cook them, are interchangeable.
Up close and personal with Balmain Bugs
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How about you?
How do you like your Balmain Bugs?
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