11 May 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
Morton Bay Bugs and PG Oak
If you are lucky to live in South Australia at the moment, you might be thinking about getting out and doing some regional travel after all the cabin fever over the last few months.
Maybe a trip to the coast, or a weekend getaway to a wine region. Or you might want to cook a delicious meal to celebrate those little life victories.
This dish is indulgent as sin, delicious and designed to be shared with good wine, friends and is one of those meals that makes you appreciate just how lucky we a really are.
And it pairs deliciously with our PG Oak Project.
Prepare to be delighted.
What you’ll need:
8 Morton Bay bugs (Bay lobster) Aim for 1 bug per person.
3 tablespoons (60ml) extra virgin olive oil
1 small red chilli, finely sliced
2 garlic cloves, crushed
2 tablespoons flat-leaf parsley, finely chopped
4 lemon wedges, to serve
Preheat a barbecue with a lid to medium-high.
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.
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.
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.