Char-grilled lime and garlic balmain bug

  • 5 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Char-grilled lime and garlic balmain bug
  • spray oil
  • 8 uncooked balmain bugs, heads removed
  • 60 gram butter, melted
  • 2 tablespoon lime juice
  • 2 clove garlic, crushed
  • 1 teaspoon finely grated lime rind, and lime wedges


Char-grilled lime and garlic balmain bug
  • 1
    Spray a barbecue or char-grill with oil. Preheat on high.
  • 2
    Slice Balmain bugs in half lengthways. Carefully remove the centre vein from tail, using the point of a knife.
  • 3
    ln a small jug, whisk together butter, lime juice, garlic and lime rind.
  • 4
    Brush bugs with butter mixture and season to taste Barbecue for 3-5 minutes each side, or until golden and cooked through. Serve Balmain bugs with lime wedges.


Cooked bugs, lobster, scampi or king prawns can be halved and cooked in the same way. For cooked bugs, barbecue for 1-2 minutes to heat through and colour up. Drizzle with any leftover butter mixture.

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