1.) Balmain Bugs
There is probably no creature as absolutely delectable as it is frighteningly prehistoric looking. Ibacus peronei is a species of Slipper Lobster, and, though it is named after a harbor suburb of Sydney, Balmain bugs can be found in shallow waters in many areas of Australia. Having no claws, their short, wide antenna dig into the ocean floor in search of food.
Their alien appearance – broad heads with eyes perched in the center, narrow fanned out tail, and five pairs of small legs – is no deterrent to Australians, as they devour them as readily as San Franciscans do Dungeness crab. Balmain bugs are sustainable; have a succulent sweet and tender meat, not dissimilar to lobster; and are equally at home split in half on a beach barbecue as they are perched on a glistening pasta at a fine dining restaurant.
This recipe is from Food to Love by the Australian Woman’s Weekly.
Balmain bugs and fennel citrus salad
Ingredients
- 2 kg uncooked balmain bugs
- 1 tablespoon olive oil
- 2 teaspoons finely grated orange rind
- 2 tablespoons orange juice
- 1 tablespoon wholegrain mustard
- 1 medium piece grapefruit (425g)
- 1 large piece orange (300g)
- 1 lemon (140g)
- 150g curly endive, chopped coarsely
- 1 large piece fennel bulb (550g), trimmed, sliced thinly
- 1 tablespoon wholegrain mustard
- 1 tablespoon olive oil
Method
- Make fennel citrus salad; cut unpeeled grapefruit, orange and lemon into equal size wedges; cook on a heated oiled grill plate, uncovered, until browned. Place fruit in a large bowl with endive, fennel and combined mustard and oil; toss gently to combine.
- Place Balmain bugs upside down on a chopping board; cut tail from body, discard body. Halve tail lengthways; discard back vein. Cook bugs on a heated oiled barbecue grill plate (or grill or barbecue), uncovered, 8 minutes or until cooked through.
- Place bugs in a large bowl with combined oil, rind, juice and mustard; toss bugs to coat in mixture.
- Serve bugs with fennel citrus salad.
