Available wild-caught, it is a marine crustacean with a reddish-brown shell, broad flat head with eyes at either edge of the shell, short narrow tail and 5 pairs of small legs. Found on muddy or sandy bottoms at 10-60m, north from northern NSW to Shark Bay in WA, though caught primarily between Cairns and Bundaberg as bycatch of Prawn and Scallop fisheries. They often bury themselves in sand or mud during the day and become active after dark. can be distinguished from by the spots on its legs and a brown tail fan ( has no spots and a yellow tail fan).

DIVE DEEPER

COMMERCIAL NAME

Moreton Bay Bug

Method of Capture

Region

Other names

Baylobster, Bay Bobster, Bug, Flathead Lobster, Gulf-lobster, Mudbug, Northern Baylobster, Northern Bay Lobster, Sandbug, Shovelnose Lobster, Shovel-nosed Lobster, Slipper Lobster, Squat Lobster, Squilla.

Scientific Family

Scyllaridae (Shovel-nosed/Slipper lobsters).

Seasonality

Available year round, although supply is affected by the seasonality of northern Prawn fisheries (peaking in autumn).

Size

Average 250g, but commonly 120-380g with 8-12cm wide head.

Price range

Medium-high priced, more expensive in areas where they are caught as they are familiar and popular.

Alternative Species

Balmain Bug, Marron, Redclaw, Prawns, Yabby.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole, sometimes live (and frozen whole, tails and as meat). Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell.

STORAGE TIPS

Wrap whole Bugs or meat in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 30%, the edible flesh is only in the tail and larger Bugs have a lower yield due to their head size. Have a medium, sweet, rich flavour (milder than Balmain Bug but stronger than Rock Lobster), low oiliness and dry, firm flesh.To remove meat from shells, either split Bug lengthwise, or, to keep meat in one piece, remove head, turn tail over and cut down either side of the tail using kitchen scissors, peel underside of tail back and remove meat.Do not recook cooked Bugs. Eat cold in salads or with a dipping sauce.The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 45 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half. See NSW Department of Primary Industries or RSPCA for more details.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, grill, barbecue. Excellent cold as part of a seafood platter. To BBQ, cut in half lengthwise and cook in the shell. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Flavour pairings

Citrus (lemon, lime), fresh herbs (such as basil, chervil, dill, French tarragon, parsley), garlic, ginger, green vegetables (such as asparagus, baby beans, snowpeas), mayonnaise, vinaigrette.

IMPORTS

Various

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.