Moreton Bay Bug Cocktail

Cook Time 30 minutes

Serves 4

Ingredients

4 cooked Moreton Bay Bugs (also called Balmain or Slipper Bug) 

Marie Rose Sauce

2 tbsp whole egg mayonnaise

1 tbsp crème fraiche

1½ tbsp tomato sauce

1 tsp Worcestershire sauce

4 drops of Tabasco

½ tsp cayenne pepper

1 tsp brandy (optional)

Zest and juice of ¼ lemon

½ tsp freshly minced ginger

To Serve

¼ of an iceberg lettuce, shredded

1 ripe avocado, cut into wedges

Juice of ½ lemon

Chives, finely chopped for garnish

Salt

Method

To prepare the Moreton Bay bugs, hold the body firmly and twist the head away. Discard the head (or reserve to make stock). Turn it belly-side up and use kitchen scissors to cut down the centre of the underside. Remove the tail meat in one piece. Trim the end closest to the head, then dice it into smaller pieces. Keep the rest of the tail intact.

For the Marie Rose sauce, whisk together all the ingredients in a bowl and season to taste. Place the diced bug meat into the sauce and coat. 

Divide the shredded iceberg lettuce into 4 cocktail glasses. Add avocado wedges and season with salt and a squeeze of lemon.

Spoon the diced bug meat into the sauce over the lettuce. Arrange the bug tail on top and sprinkle over chives.