Moreton Bay Bug tails served with a nectarine, heirloom tomato and finger lime salad
- Prep Time :
- Cook Time :
- Ready Time :
- 1kg Green whole Moreton Bay Bugs
- 20g Butter
- 1/2 Lime
- 50ml Grapseed Oil
- pinch Sugar
- 2 Finger Limes
- 6 Necterines
- 1 punnet Cherry hierloom tomatoes
- 2 sprigs Chervil or Baby red chard
1. Cut nectarines into segments giving 3/4 of a nectarine per serve. Keep separate.
2. Halve you cherry tomatoes. Keep separate.
3.In a separate bowl make your dressing by juicing your lime and mixing together with your grapeseed oil, sugar and finger lime pearls (don’t forget to remove lime seeds). Let this sit for 10 minutes so your sugar dissolves.
4. To remove your bug tails cut along the underbelly skin where it meets the head. Twist the tail away from the head. Now cut along the underbelly down each side of the tail with kitchen scissors. This should allow you to remove the belly flap and then remove your bug tail in 1 piece.
5. Steam your bug tails for 2 minutes in a steamer pot..
6. Melt butter in a pan with some seasoning and toss your bug tails lightly in the butter. To cook your bug tails correctly the centre will be white with no jelly like flesh showing and your meat should stay nice and firm. Take care not to overcook or the meat will taste floury and will fall apart too much..
7. To serve arrange your nectarines and tomatoes on your plate. place a few herbs over for colour. Using a spoon lightly drizzle your dressing over your salad. place your bug tail on top of your salad and spoon the butter over the top (this butter will have some of the bug tail juice within so don’t miss out on this goodness).