Title: Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Headings: Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Cooking Moreton Bay Bugs - Slipper Lobsters:

Content: Cooking Moreton Bay Bugs | Slipper Lobster Recipes





















































































































































































































































Cooking Moreton Bay Bugs | Slipper Lobster Recipes
Cooking Moreton Bay Bugs - Slipper Lobsters: Average yield is 30%, the edible flesh is only in the tail and larger Bugs have a lower yield due to their head size. Have a medium, sweet, rich flavour (milder than Balmain Bug but stronger than Rock lobster ), low oiliness and dry, firm flesh. To remove meat from shells, either split Bug lengthwise, or, to keep meat in one piece, remove head, turn tail over and cut down either side of the tail using kitchen scissors, peel underside of tail back and remove meat. Do not recook cooked Bugs, eat cold in salads or with a dipping sauce. The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 45 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half or dropping into rapidly boiling water. Buying
Bugs are usually sold whole, sometimes live but often already cooked. If possible buy live from a tank, in which case they should be lively with a hard shell (indicating that they haven’t recently moulted) and all legs and antennae should be intact. Unlike Crabs and Rock lobsters, Bugs don’t survive well out of water;