Moreton Bay bugs with herb and garlic butter

Herb and garlic loaded butter makes these Moreton Bay bugs even more irresistible, and only takes a lick of heat from the barbecue to cook.`

10 mins prep.

7 mins cooking

Serves 4

Ingredients

  • 4 green Moreton Bay bugs, split in half lengthways
  • Olive oil, to drizzle
  • Lemon wedges, to serve

Herb & garlic butter

  • 100g softened unsalted butter
  • 1 tbs finely chopped flat-leaf parsley leaves
  • 1 tsp chopped thyme leaves
  • 1 tbs finely chopped oregano leaves
  • 1 garlic clove, crushed

Method

 
  1. Preheat a barbecue with a lid to medium-high.
  2. For the herb and garlic butter, combine all ingredients in a bowl, season and stir to combine. Cover with plastic wrap, then chill until ready to use. Bring to room temperature before serving.
  3. Place the bugs on a tray, cut side-up, then drizzle with oil and season. Place bugs, shell side-down, on the barbecue. Close the lid and cook for 6 minutes or until almost cooked through, then turn and cook, flesh side-down, for 1 minute or until lightly charred.
  4. Transfer bugs to a platter. Brush some of the butter over the bug flesh. Serve bugs with remaining butter and lemon wedges on the side.Place
 
RECIPES

Moreton Bay bugs with herb and garlic butter

Herb and garlic loaded butter makes these Moreton Bay bugs even more irresistible, and only takes a lick of heat from the barbecue to cook.`

10 mins prep.

7 mins cooking

Serves 4

Ingredients
Method

Ingredients

  • 4 green Moreton Bay bugs, split in half lengthways
  • Olive oil, to drizzle
  • Lemon wedges, to serve

Herb & garlic butter

  • 100g softened unsalted butter
  • 1 tbs finely chopped flat-leaf parsley leaves
  • 1 tsp chopped thyme leaves
  • 1 tbs finely chopped oregano leaves
  • 1 garlic clove, crushed

Method

 
  1. Preheat a barbecue with a lid to medium-high.
  2. For the herb and garlic butter, combine all ingredients in a bowl, season and stir to combine. Cover with plastic wrap, then chill until ready to use. Bring to room temperature before serving.
  3. Place the bugs on a tray, cut side-up, then drizzle with oil and season. Place bugs, shell side-down, on the barbecue. Close the lid and cook for 6 minutes or until almost cooked through, then turn and cook, flesh side-down, for 1 minute or until lightly charred.
  4. Transfer bugs to a platter. Brush some of the butter over the bug flesh. Serve bugs with remaining butter and lemon wedges on the side.Place
 
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