8 large green Moreton Bay bugs
Juice of 1 lemon
150g butter, chopped
6 cloves garlic, finely chopped
2 tablespoons coarsely chopped parsley
Sliced baguette, to serve


1. Place bugs, upside down, on a work surface
2. Using a sharp knife, separate tail from head. Discard head
3. Using scissors, cut away plate over tail meat on underside of bug
4. Remove meat cut in half length ways, reserve shell for presentation
5. Combine tail meat and juice in a bowl
6. Season with black pepper, stand 5 minutes no longer or acid will ‘cook’ fish
7. Cook reserved shells in saucepan boiling water 1 minute until change of colour
8. Drain. Arrange shells on serving plates
9. Melt butter over a low heat in a small frying pan
10. Add garlic, cook over low heat, without browning, 5 minutes until garlic is soft
11. Add bug meat. Cook for a further 2 minutes or until cooked through
12. Stir through parsley and Season
13. Divide mixture among shells
14. Serve with fresh baguette


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