Ingredients

Serves 4

12 green Moreton Bay* bugs, halved and cleaned
50 ml olive oil
4 golden shallots finely diced
1 clove garlic, finely diced
4 heritage tomatoes, ideally different colours, sliced
2 oranges, juiced, zest of one
2 tablespoons basil chiffonnade
1 orange, segmented
Sea salt and cracked black pepper
2 cups frisee lettuce
1 cup micro herbs
30 ml vinaigrette

Method

Heat oil in a fry pan. Fry shallot and garlic till soft. Add juice and zest. Bring to
simmer.

Place bugs flesh side down. Cover and simmer for 3 minutes only. Remove from
sauce and keep warm. Add basil and tomatoes. Season. Arrange bugs in large bowl
plate and pour sauce over and around.

Combine frisee and herbs, toss with vinaigrette and season lightly. Arrange on top of
bugs.

Notes
*The bugs can be substituted for Balmain bugs, also prawns and yabbies work well.
Use lobster if you are feeling particularly profligate.
Have your fishmonger halve your bugs for you - it can be a wee bit tricky.
A good quality bug can be assessed by the quality of the join between head and tail
- a tight join is desirable. There should be no sign of blackness in the head - bugs
oxidize the longer they are out of the water. Also with a fresh bug, the tail should curl
back quickly if straightened out then released.