• 1kg Moreton Bay Bugs 
  • 2 tablespoons
  • Lemon wedges to serve
  • 125 grams butter
  • 1 tablespoon flat parsley chopped
  • 1 teaspoon of chopped thyme leave (or dry thyme)
  • 1 tablespoon oregano
  • 1 clove of garlic (minced)
  • 1 teaspoon of fresh chilli or chilli flakes
  • Salt and pepper for seasoning


  1. Place the bugs on a chopping board, with a serrated knife cut the bugs directly down the middle. Place on a tray and drizzle oil and season with salt and pepper.
  2. For the herb butter, combine and stir all ingredients together in a bowl
  3. Ensure the barbeque has been pre-heated before placing the bugs shell side down onto the barbeque. Close the lid and allow to cook for 5 minutes or until almost cooked
  4. Rotate the bugs so that flesh side is down and allow to cook for 1 minute (they should be slightly charred)
  5. Take them off the heat and brush the butter mix over the bugs and squeeze fresh lemon over


Moreton Bay Bugs

From the Queensland Coastline and with a firm lobster like taste, Moreton Bay Bugs are used for just about anything. BBQ’s in the summer, poaching, steaming, or pan fry, or simply with garlic butter under the grill. Serve and enjoy this versatile meat either hot or cold and is usually sweeter and more delicate than lobster meat.


+ Delivered to you frozen

+ Between 5-6 pieces per kg

+ Medium in size

+ Origin: Queensland

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