Balmain Bugs and Whiting RecipeOrigin: Australia Period: Traditional |
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Balmain bugs are shovel-nosed sand lobsters, native to Australia. You can substitute langoustine when making this dish. Crayfish also work well. Ingredients:
8 large Balmain bugs (or substitute langoustine) 
Balmain Bugs and Whiting Preparation:Method:Plunge the lobsters or langoustine in boiling salted water for a few minutes then drain and refresh in a large bowl of iced water. Peel the tails and extract the meat (reserve the heads as garnish). Char-grill the tail meat and the whiting fillets on a griddle pan or under your grill (broiler) until done (when the flesh of the fish flakes easily with a fork). To serve, arrange a fish fillet and 2 lobster tails on each of four warmed serving plates. Garnish with the lobster heads and the shredded vegetables. Season the fried sweet potatoes with the mountain pepper and add to the plate. Serve immediately, accompanied with a sauce of lemon myrtle flavoured butter whisked with a little white wine. |
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