Balmain bugs

Balmain bugs

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From
Encyclopedia of Food and Cookery

These small crustaceans are also known as shovel-nosed, bay or sand lobsters. They and their close relatives, Moreton Bay bugs, are widely distributed in Australia’s offshore waters. Their flesh, contained mostly in the tail, is rather like that of lobster, and they can be prepared in any way, hot or cold, that is suitable for lobster or other shellfish. They can be bought cooked or uncooked. When buying cooked bugs, be sure that the tails are tightly curled against the undersides and will snap back if straightened. A limp tail means freshness is suspect.

To remove meat from a cooked bug: Cut round the underside of the body and tail shells with a heavy knife or kitchen scissors and lift out the meat. Discard any soft matter. The upper shell of the body can be washed and used as a container for the meat with its sauce or dressing. If preferred, the bug can be cut in half down the middle, as for lobster, and the meat removed.

To cook or kill live bugs: See: Lobster. Follow the same techniques.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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