5-Ingredient Moreton Bay Bug Tails with Lemon Myrtle

Ingredients

• id: bug_tails metric: 8 large imperial: 8 large name: Moreton Bay bug tails, shells removed

• id: lemon_myrtle metric: 2 tsp imperial: 2 tsp name: dried lemon myrtle leaves, finely ground

• id: butter metric: 80g imperial: 6 tbsp name: unsalted butter

• id: white_wine metric: 125ml imperial: 1/2 cup name: dry white wine

• id: lime metric: 2 limes imperial: 2 limes name: limes, juiced

Instructions

1. Remove {bug_tails} from the shell if not already done, keeping the meat intact. Pat dry with paper towels and score lightly on the underside to prevent curling during cooking.

2. Season the bug tails with salt, pepper, and half the {lemon_myrtle}. The native herb will impart a beautiful citrusy, eucalyptus-like aroma.

3. Heat 2 tablespoons of {butter} in a large skillet over medium-high heat until foaming. Add the bug tails and cook for 2-3 minutes on the first side until golden.

4. Flip the tails carefully and cook for another 1-2 minutes. Add the {white_wine} to the pan and let it bubble and reduce by half, about 2 minutes.

5. Remove the bug tails to a warm serving plate. Add the remaining {butter}, {lime} juice, and remaining {lemon_myrtle} to the pan, swirling to create a glossy sauce.

6. Spoon the lemon myrtle butter sauce over the bug tails and serve immediately while the native herb aromatics are at their peak.

Tips

Bug Tail Preparation: If buying whole bugs, twist off the head and peel away the shell, keeping the meat in one piece. Fresh is best, but high-quality frozen tails work well too.

Lemon Myrtle Substitute: If lemon myrtle isn't available, use 1 teaspoon lemon zest mixed with 1 teaspoon dried thyme for a similar citrusy-herbal note.

Cooking Time is Critical: Bug tails cook very quickly and become rubbery if overdone. They should be just opaque and firm to touch when ready.

Wine Selection: A crisp Sauvignon Blanc or Pinot Grigio works perfectly. The acidity complements both the seafood and the lemon myrtle beautifully.

Native Ingredient Sourcing: Lemon myrtle can be found at specialty spice shops or ordered online. It's worth seeking out for its unique, intensely lemony flavour.

Serving Suggestions: Serve with simple steamed rice, crusty bread for the sauce, or a light salad of native greens. The delicate flavour of the bugs pairs beautifully with minimal accompaniments that won't overpower the native herb infusion.