BBQ MORTON BAY BUGS OR LOBSTER TAILS
Adaptation of a BBC recipe I found. Morton Bay bugs are probably only available in Australia but small lobster tails would also be suitable (or one large lobster tail).
Provided by Peter J
Categories Lobster
Time 25m
Yield 3 bugs, 1 serving(s)
Number Of Ingredients 8
Steps:
- Blanch bugs in a small pot of water containing the teaspoon of salt for around two minutes.
- Remove the tails ny tearing from the body as close as possible to the head without bringing any organs along.
- Run a knife down the length of the belly of the tail and remove the thin sections to either side.
- Melt butter by microwaving in a cup for 30 seconds or so.
- Add parsley, chilli sauce, crushed garlic, chilli flakes and pepper and mix well.
- Fill bug tails with plenty of the mixture.
- Place tails shell side down over BBQ grill plate and cook around 10 minutes over medium heat.
Nutrition Facts : Calories 444.5, Fat 48.7, SaturatedFat 30.7, Cholesterol 128.2, Sodium 2761.1, Carbohydrate 3.4, Fiber 1.1, Sugar 0.8, Protein 1.2
GRILLED ROCK LOBSTER TAILS
Steps:
- Preheat grill for high heat.
- Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
- Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
Nutrition Facts : Calories 742.2 calories, Carbohydrate 4.3 g, Cholesterol 169.3 mg, Fat 60.9 g, Fiber 0.5 g, Protein 44.3 g, SaturatedFat 11.1 g, Sodium 2036 mg, Sugar 0.3 g
MORETON BAY BUGS WITH GINGER MINT BUTTER
Moreton Bay "bugs" are really slipper lobsters, similar to rock lobsters. This recipe uses lobster tails instead. Adapted from the Barbecue Bible, which misspells it "Morton."
Provided by Chocolatl
Categories Lobster
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to high.
- Melt butter in a small saucepan over low heat.
- Add mint, ginger, garlic and zest.
- Increase heat to medium.
- Cook until mixture is fragrant but not browned, about 3 minutes.
- Stir in fish sauce and lime juice.
- Bring to a boil and remove from heat.
- Brush butter mixture over cut side of lobsters.
- Sprinkle with salt and pepper.
- When ready to cook, oil the grill grate.
- Arrange lobster on the grate, cut side down, and grill for 6-8 minutes.
- Turn with tongs.
- Grill for 6-8 minutes more, basting generously several times with butter mixture.
- Serve with remaining butter, if any.
Nutrition Facts : Calories 213.7, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 1064.3, Carbohydrate 1.9, Fiber 0.3, Sugar 0.7, Protein 1.1
AUSTRALIAN GRILLED MORETON BAY BUGS (BAY LOBSTER)
Posting this recipe for the ZWT Australia which I found at All-Fish-Seafood-Recipes.com. Here is what was stated: "The Moreton Bay bug (Thenus orientalis), also known as the Bay lobster, is a species of slipper lobster found throughout the waters of Australia's north coast. If you don't have Moreton Bay bug you can use lobster, redclaw, or marron in this recipe."
Provided by diner524
Categories Lobster
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut soft shell covering away from the underside of bugs.
- Brush with combined butter, lime juice, garlic, dill and pepper.
- Barbecue or grill bugs until tender, brushing with butter mixture while cooking.
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
- Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
- Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.
Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium
BARBECUED LOBSTER TAILS
Make and share this Barbecued Lobster Tails recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Split the tails lengthwise with a large knife.
- Thoroughly mix all the other ingredients.
- Brush meat side of tail with marinade.
- Place the tails meat side down over medium coals and grill for 5-6 minutes.
- Turn over lobster and cook for another 5-6 minutes, brushing often with the remaining marinade.
- Do not overcook- lobster is done when it is opaque and firm to the touch.
- Serve with drawn butter and hunks of fresh lemon.
- Drool.
MORTON BAY "BUGS" WITH GINGER-MINT BUTTER
Number Of Ingredients 9
Steps:
- 1. Preheat the grill to high.2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set the lobsters or tails aside while you prepare the ginger-mint butter.3. Melt the butter in a small, heavy saucepan over low heat. Add the mint, ginger, garlic, and lime zest and increase the heat to medium. Cook until the mixture is fragrant but not brown, about 3 minutes. Stir in the fish sauce and lime juice and bring to a boil, then remove from the heat.4. Brush the cut sides of the lobster tails or lobsters with the ginger-mint butter and sprinkle with salt and pepper.5. When ready to cook, oil the grill grate. Arrange the lobster halves or tails and claws (if any), cut sides down, on the hot grate and grill for 6 to 8 minutes. Turn, using tongs, and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, brushing generously several times with the butter as the lobsters cook.6. Transfer the lobsters to serving plates or a platter and pour any remaining butter over them. Serve immediately.Serves 4
Nutrition Facts : Nutritional Facts Serves
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