Easy Moreton Bay Bugs Florentine With Spinach
October 27th 2010 00:47
Moreton Bay Bug (left) and Balmain Bug (right)
They can be served in any way suitable for lobsters and crayfish including mornay, thermidor, in garlic butter or natural (cooked and served cold).
Ingredients
3 Whole cooked Moreton Bay Bugs
300ml (½ pint) Bechamel Sauce
110g (4oz) Cooked chopped spinach
110g (4oz) Grated Cheese (not depicted)
Method
Saw the bugs in half from the underside, using a serrated knife.
Remove the meat from the tail of one half and cut it into bite sized pieces.
Place it into a small bowl with two tablespoons of Bechamel sauce and a pinch of spinach.
Mix the meat with the sauce and spinach and spoon it back into the shell.
Remove the meat from the next half bug and repeat the process until all the shells are filled.
I prefer to do them one half at a time because if removing all the meat at once, the first shell filled tends to get more meat than the last one.
When all the shells are filled , arrange them on a baking tray and top them with the grated cheese.
The meat is already cooked so simply heat the bugs in the oven or under a low grill.
When the filling is hot, brown the cheese under a hot grill.
Serve Moreton Bay Bugs Florentine on a bed of rice, accompanied by a salad garnish.
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Comment by Judcat
Comment by Lobster Queen