We call them balmain bugs (Ibacus peronii)
A type of slipper lobster also called shovel nose lobster
balmain bug
here is a recipie
Balmain Bugs with Eucalyptus Butter, Wild Rice and Saltbush
NB: Native ingredients can purchased at any good butcher or green grocery or gourmet food stores.
8 fresh cooked Balmain Bugs
1 cup White Rice with a handful of Wild Rice combined
Bunch of Saltbush leaves
Butter for frying
Handful of Lemon Aspens (100 gram)
Half a teaspoon of cooking Eucalyptus (Gumnut) Oil
1 dessertspoon of Native Bee Honey
Salt & Pepper to taste
Method
Preparation
1. Rip the heads off the Balmain Bugs and take the meat out of their tails.
2. Throw your cup of White Rice mixed with Wild Rice into a saucepan of boiled water and cook.
3. When rices are cooked, drain then set them into a mould. Stand the mould aside for serving.
4. Blanch Saltbush in boiled water.
5. Heat your fry pan and put in a huge dollop of butter.
6. Squeeze juice of Lemon Aspens into the pan. Discard Lemon Aspens after use.
7. Add Native Bee Honey and stir through.
8. Add the Bug tails and roll around in the pan with butter and juices on a medium heat until heated through.
9. Add pepper and salt to taste
10. Take off the heat and put aside for serving.
To Serve
1. Drain Saltbush and put a handful of Leaves onto your dinner plate.
2. Tip mould out on top of the Saltbush.
3. Place the Bugs Tails on top of the rice.
4. Pour Eucalyptus and Lemon Aspen Sauce from pan over the Bugs, Rice Mould and Saltbush.
Serving suggestion
Serve with a smile.
Leftover Potential:
Use Balmain Bug heads to make fish stock, fish soup or fish sauce.
Message Stick
