Shellfish Crustaceans Recipes

Serves 6
Preparation time: 10 minutes
cooking time: 5 minutes

• 12 Moreton Bay bugs or 6 small yabbies, cleaned and halved
• 1 cup white wine
• 1 tablespoon lemon myrtle powder
• 200ml cream
• 100g butter, diced
• Olive oil

• Brush bugs or yabbies with olive oil and grill or barbecue until the flesh is opaque.
• For butter, bring white wine and lemon myrtle to the boil in a small saucepan and reduce until 3 tablespoons remain. Add cream, bring to the boil and simmer over low heat for 5 minutes or until slightly thickened. Whisk in cold butter, one piece at a time, until all incorporated and sauce is glossy.
• Season to taste with sea salt and freshly ground white pepper. Serve the grilled bugs with the lemon myrtle butter for dipping.