Garlic and chilli Morton Bay bugs (Bay lobster)
- 8 Morton Bay bugs (Bay lobster) – refer to note in step 1
- 3 tablespoons (60ml) extra virgin olive oil
- 1 small red chilli, finely sliced
- 2 garlic cloves, crushed
- 2 tablespoons flat-leaf parsley, finely chopped
- 4 lemon wedges, to serve
- Sea salt
Place the bugs, hard shell down, on a chopping board. Insert the tip of a sharp knife under the joint between the head and body. Cut down the centre from the tail to the top to open the bug, then remove the intestinal tract (de-vein).
Note: If the Morton Bay bugs (bay lobsters) are alive, you need to kill them in the most humane way. To do this, chill them in the freezer for 30-45 minutes until they become insensible (but not long enough to freeze).
To make the garlic and chilli marinade, place the olive oil, garlic, chilli and parsley in a bowl. Season with salt to taste and stir to combine.
Brush the flesh side of the bug using ¾ of the garlic and chilli marinade.
Preheat a barbecue (covered) over medium to high heat. Alternatively, heat a chargrill pan over medium to high heat.
Cook the bugs, flesh side-down, on the barbecue (or chargrill pan). Close the lid and cook for 1-2 minutes or until lightly browned. Turn the bugs so that they are shell side-down and brush the flesh side with the remaining garlic and chilli marinade. Cook until the bugs are just cooked through (approximately 2-3 minutes though the cooking time will vary depending on the size of the bugs).
Transfer the Garlic and chilli Morton Bay bugs (Bay lobster) to a plate. Serve the Garlic and chilli Morton Bay bugs (Bay lobster) immediately with lemon wedges – buon appetito.
