EAT BUGS. LOVE!
While it’s called a bug, it isn’t one. The Balmain Bug is a species of slipper lobster (a name we admit we find more appetizing).
Balmain Bugs, Ibacus peronii, or butterfly fan lobster, is a species of slipper lobster that lives in the Indian and Pacific oceans.
Thenus orientalis, also known as the flathead lobster, lives in the same regions and is enjoyed similarly. Its affectionate title refers to Moreton Bay, a location in Queensland, Australia, where we have had the pleasure of tasting them. They are also quite popular in Singapore.
Since we are celebrating Beautiful Bugs this week, we’ll go with the Aussie names. We found some truly delectable recipes for this delicate treat. And we found some beautiful bug motif dishes that would be perfect for serving them up.
1. MORETON BAY BUG WITH DONUT PEACH SALSA
This is certainly a creative way to showcase Moreton Bay Bugs. It’s a ceviche made with donut peach salsa, conceived by Anna of Morsels and Musings.
Moreton Bay Bug With Donut Peach Salsa
Ingredients:
- 2 uncooked Moreton Bay Bugs (approx ½ kg)
- 2 donut peaches
- 2 tablespoons coriander, chopped finely
- ½ teaspoon Louisiana Hot Sauce (or Tabasco or fresh chilli)
- ¼ cup lime juice
Instructions:
- Cook bugs in boiling water for 2 minutes. They will turn bright orange like a lobster. Remove from water and cool completely, allowing bugs to drain.
- Cut the bugs’ heads off, just where they join with the tail. Scoop out the meat from the tail and the head cavities. If you’re a little obsessive like me, wash the meat and pat dry with paper towels.
- Shred meat into bite sized morsels with your hands and put into a bowl. Top with lime juice.
- Dice peaches into tiny cubes and add to the bowl. Add the coriander and mix well to combine.
- Allow to sit for 15 minutes to ‘cook’ a little in the lime juice.
- Add Louisiana Hot Sauce and mix well. Eat with gusto.
Serves 2 as an amuse bouche or appetizer.
2. GARLIC CHILI BUGS
Garlic Chili Bugs
Ingredients:
- 6 Balmain Bugs
- 125ml Olive oil
- 5 garlic cloves
- 2 red chillies, diced
- 15g chopped flat-leaf parsley
- rocket leave, to serve, optional
- lemon wedges, to serve.
Instructions:
- Place all the tomato and onion salad ingredients in a bowl. Season with sea salt and freshly ground black pepper, then mix together and set aside.
- Turn the Balmain bugs upside down on a chopping board. Using a sharp knife, cut the bugs in half lengthways, down the belly. Clean out the guts, and then dry the bugs with a paper towel.
- Heat the olive oil in a large heavy-based frying pan. Add the garlic and chilli and fry over low heat for a few minutes. Add the bugs, and then cover and cook for 2–3 minutes.
- Turn the bugs over, then cover and cook for a further 2 minutes. Sprinkle with the parsley and some sea salt.
- Serve warm, on a bed of rocket leaves if you like, with crusty bread, lemon wedges, and the tomato and onion salad on the side.
3. MORETON BAY BUGS WITH FIGS & PANCETTA
This recipe, by Ben O'Donoghue from Ben's BBQ Bible might as well be called Bugs in Heaven. Think grilled lobster, figs and pancetta. Then just, switch it up to Bugs!
Moreton Bay Bugs with Figs & Pancetta
Ingredients:
- 8 Moreton Bay Bugs or Slipper Lobsters
- 200g thinly sliced dried pancetta
- 8 bay leaves
- 4 ripe figs, halved
- 2 tablespoons olive oil
- 1 lemon, juiced, or to taste
Instructions:
- Prepare your barbecue for direct grilling over high heat.
- Prepare the bugs or slipper lobsters by removing the meat from the shells. To do this, remove the head, use a pair of scissors to cut along each side under the tail, then pull out the flesh.
- Take four metal skewers and thread the following onto each skewer: a bug’s tail, some thinly sliced pancetta, a bay leaf and half a figs, and then repeat the sequence to complete the skewer.
- Brush the skewers with a little oil and place over high heat to cook until the bugs are translucent, the thin pancetta is crisp, and the figs are oozy and caramelised.
- When serving, dress with a squeeze of lemon juice.
Serves 4
4. BALMAIN BUG BRIOCHE WITH COCONUT MAYO & GREEN APPLE SLAW
Since the Balmain Bug is really a lobster, a Bug Roll makes perfect sense. This recipe from Finger, Fork & Knife is a divine take on the classic New England Lobster Roll. It’s worth making your own mayonnaise. Topped with a crisp tart green apple slaw, this sandwich will have you inviting Bugs to your next picnic.
Balmain Bug Brioche with Coconut Mayo + Green Apple Slaw
Ingredients:
- 200g Balmain Bug tail meat
- Coconut oil – or good quality olive oil
- Fennel, sliced thinly – reserve any fennel fronds
- Green apple, sliced into matchsticks
- Juice and zest of half a lemon
- 2 cups watercress
- Sweet smoked paprika, for dusting
- 8 good quality brioche rolls, sliced ¾ of the way through
For the Coconut Mayo:
- 1 egg
- 2 tbsp coconut milk
- 1 tbsp lemon juice
- Pinch of salt
- 250ml extra virgin olive oil
Instructions:
For the Mayonnaise:
- Blend all the ingredients except the oil with a whisk or in a food processor on low speed.
- Add olive oil in a thin, steady stream and whisk, or process, until thick and emulsified.
- Season to taste, adding a little extra lemon juice if you think it needs it.
- Set aside in the fridge until ready to use.
For the Slaw:
- In a small bowl, combine the apple, fennel, and fronds. Add a pinch of sea salt, lemon juice and zest. Using your fingers toss everything together and set aside.
- Heat some coconut oil in a pan over medium-high heat. Add bug meat and cook, turning occasionally, for 3 minutes or until golden and just cooked through.
- Combine the bug meat with enough of the coconut mayonnaise to coat the meat lightly. Toss gently.
To Assemble:
- Fill the rolls with some watercress, divide the bug meat between the rolls and top with a little pile of the apple and fennel slaw.
- Dust with a little paprika and serve.
5. BALMAIN BUG LINGUINE WITH TOMATOES & CHILLI
Linguine with Bugs? Why not? This is a light and spicy Bugs recipe from Silvana Parisi of The Light Brigade Hotel Dining Room
Balmain Bug Linguini with Tomatoes and Chilli
Instructions:
- 3 tablespoons olive oil
- 100g raw Balmain bug meat, cut into 2cm cubes
- ½ small red chilli, cut into thin strips
- 12 cherry tomatoes, Cut in half
- 1 clove garlic, crushed
- 50g baby spinach leaves, washed and dried
- 200g cooked linguini
- 2 tablespoon olive oil
- 2 tablespoons continental parsley leaves, roughly chopped
- 2 tablespoons basil leaves, roughly chopped
- 2 teaspoon chilli oil, to taste
- ½ lemon, juiced
- shaved Parmesan to serve
Instructions:
- Heat the olive oil in a large frying pan on a medium/high heat. Add the bug meat, chilli, cherry tomatoes and garlic. Fry for 2-3 minutes till fragrant.
- Add the spinach leaves and fry for 1 minute to wilt. Stir through the linguini and olive oil. Cook for 2-3 minutes till the pasta is warm.
- Toss cooked pasta with the herbs and season with salt and pepper. Finish with lemon juice and chili and serve warm.
Serves 2
6. BUTTERFLY PARADE SMALL PLATTER BY CHRISTIAN LACROIX
Christian Lacroix brings his butterfly fantasies to his collection of porcelain tableware.
7. BUTTERFLY MOTH MAJOLICA PLATTER
We found a funky vintage piece with a different take on the butterfly. Check out the Bordallo Pinheiro "PAPILLON IVY" Platter in green Portuguese Majolica.
Available on eBay.
8. DRAGONFLY MOSAIC PLATE.
This handcrafted Dragonfly Mosaic Plate can be used as a dish or to fill a room with shimmering light from a window.
9. MOTTAHEDEH BUTTERFLY DESSERT PLATES
Lace Butterfly dessert plates from Mottahedeh are as delicate and delightful as your delicious dessert.
10. VERSACE BUTTERFLY GARDEN PORCELAIN DINNER PLATE
This series of Versace plates brings intricate color to your meals. Check them out individually or in a full set.
11. UPCYCLED DRAGONFLY DESIGN VINTAGE SIDE PLATE
The Dragonfly Design Vintage Side Plate by Melody Rose has been upcycled from vintage bone china. Its intricate gold work would be well suited to either a delicate plate or one on display.
Read more about Beautiful Bugs, as it relates to Arts/Design, Nature/Science, Food/Drink, Place/Time, Mind/Body, and Soul/Impact including 10 New Beautiful Bug Books and 10 Beautiful Bug Discoveries.
Enter your own images and ideas about Beautiful Bugs in this week’s creative Photo Competition. Open for entries now until 11:59 p.m. PT on 06.08.14. If you are reading this after that date, check out the current BN Creative Competition, and enter!
