You Need: (Serves 4)
- 4 green Moreton Bay bug tails
- 1/2 cup melted butter
- 3 tablespoons lemon juice
- salt and pepper
- fresh parsley, finely chopped
Allow bug tails to slightly thaw out in the refrigerator. Then, with a sharp knife, cut through the underside of the tail lengthways. Carefully split the 2 sides apart, by snapping with hands.
Baste with the marinade mixture, butter, lemon juice, salt, pepper and parsley, before cooking.
Place tails top shell down onto the barbecue plate, cooking until a bright red in colour. Turn the tails over, basting the underside with marinade, and cook for approximately 10-15 minutes or until the flesh is completely white.
Throughout cooking, baste frequently. Season with salt and pepper.
Serve with a salad of tomatoes and endives.