- 8 uncooked balmain bugs (1.6kg) or crayfish
- 125 gram butter, softened
- 2 teaspoon finely grated lemon rind
- 2 tablespoon lemon juice
- 2 tablespoon finely chopped fresh chives
- 2 tablespoon coarsely chopped fresh flat-leaf parsley
- 2 tablespoon coarsely chopped fresh tarragon
- 1 clove garlic, crushed
- 4 large flat mushrooms (360g)
- 100 gram curly endive, chopped coarsely
- 1Place bugs upside down on board; cut tail from body, discard body. Using scissors, cut soft shell from underneath tails to expose meat; cut tails in half lengthways. Discard back vein.
- 2To make herbed butter, beat butter, rind and juice in small bowl with electric mixer until light and fluffy. Stir in herbs and garlic.
- 3Melt half the herb butter in small saucepan. Brush mushrooms with half the melted butter; cook on heated oiled grill plate until tender.
- 4Brush bugs with remaining melted butter mixture; cook on grill plate.
- 5Serve endive and mushrooms with bug halves; top with remaining herb butter.
These small sand lobsters can be bought cooked or alive. Their flesh, which is mostly in the tail, resembles lobster in taste and texture. The tail is the only part of the bug that is eaten. Discard the body. Allow one large or two small bugs per serving.
The Latest from Australian Women's Weekly Food
- Our best Italian recipesYesterday 1:00pm
- 22 marvellous muffin recipesYesterday 1:00pm
- Lemon chicken casseroleYesterday 1:00pm
- 29 American-style diner recipes for weekend entertainingYesterday 6:23am
- Cinnamon doughnutsYesterday 4:17am
- Chicken cacciatoreYesterday 3:00am
- Chilli jamYesterday 2:14am
- Garlic breadYesterday 1:00am
- 10 classic recipes to master once and for allYesterday 12:51am
- Chocolate cupcake thickshakeYesterday 12:39am
- Our unbeatable lemon curd recipeJan 18, 2022
- Quinoa zucchini haloumi burgersJan 18, 2022
- BaklavaJan 18, 2022
- Chocolate hazelnut sliceJan 18, 2022
- Chocolate fudge browniesJan 18, 2022