Quick

Matt Moran’s Moreton Bay bugs with herb and garlic butter

Name: Moreton Bay bug recipe: Matt Moran's top cooking tips
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Ingredients: 4 green Moreton Bay bugs, split in half lengthways; Extra virgin olive oil, to drizzle; Lemon wedges, to serve; 100g softened Organic 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

8 ratings

10m

07m

Moreton bay bugs with herb and garlic butter

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Sep 08, 2019

Learn how to cook Moreton Bay bugs with herb- and garlic-loaded butter, thanks to this easy recipe from Matt Moran that’s perfect for barbecue season.

4 green Moreton Bay bugs, split in half lengthways
Extra virgin olive oil, to drizzle
Lemon wedges, to serve

Herb and garlic butter

100g softened Macro Organic 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.