Method

• 1.
  To make the butter, place all ingredients in a medium bowl. Stir until combined. Spoon mixture along the edge of a piece of plastic wrap. Roll tightly to form a uniform log, twisting ends to enclose. Refrigerate until firm (see note, opposite).
• 2.
  To prepare bugs, place belly-side up on a board. Using a large knife, cut in half lengthways. Snap open and discard intestinal tract (keep bugs cut-side up so you don’t lose all the juices). Store, covered, in the fridge until ready to cook.
• 3.
  Preheat an open charcoal or gas barbecue over medium-high heat. Cook tails, shell-side down first (you don’t want the tender meat to overcook by losing all its juice), turning only once, for 4 minutes each side or until just turning opaque. Remove from barbecue and place in a flameproof tray. Cut half the butter into 0.5cm slices and crumble into chunks over bugs. Place tray back on barbecue with hood closed for 1-2 minutes, to melt the butter.
• 4.
  Carefully remove tray from barbecue. Place bugs on a serving platter. Spoon over melted butter from the tray. Squeeze limes over bugs before finishing with a sprinkle of salt flakes. Serve immediately.