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.
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