Moreton Bay Bug Roll Recipe

Clean and chop

If using whole Moreton Bay bugs: remove tail meat from shells and discard veins; chop meat into 1/2-inch pieces to yield about 1 cup. If using pre-cooked bug/lobster/shrimp, roughly chop to similar size.

Pat chopped bug meat dry with paper towel. This helps brown the meat slightly in the pan and prevents excess moisture in the filling.

Heat a medium skillet over medium heat and add 1 teaspoon olive oil and 1 tablespoon unsalted butter. When butter foams, add minced garlic and shallot and sauté 30–45 seconds until fragrant and softened (do not brown).

Add the chopped bug meat to the skillet, season with 1/4 teaspoon black pepper and a pinch (about 1/8 tsp) of sea salt. Sauté 1–2 minutes just to warm through and for edges to take a little color. Remove from heat immediately to avoid overcooking.

Transfer the warm bug meat to a bowl and let cool for 2 minutes. Stir in 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 2 teaspoons chopped chives, 1 tablespoon chopped coriander, and 1 teaspoon smoked paprika. Taste and adjust seasoning with remaining sea salt (total 1/2 tsp) and pepper. Set aside.

Heat a large skillet or griddle over medium-high. Split the rolls if not pre-split. Brush the cut faces with the remaining 1 tablespoon butter.

Place rolls, cut-side down, on the hot skillet and toast 1–2 minutes until golden brown and crisp. Remove from heat.

Line the bottom half of each toasted roll with a lettuce leaf (trim to fit). This keeps the roll from getting soggy and adds crunch.

Divide the bug filling evenly among the 4 rolls (about 1/4 cup each). Gently mound the mixture on top of the lettuce.

Top each with optional pickles or jalapeño slices if using, then replace the roll tops.

Give each roll a final sprinkle of chopped chives or coriander and a light dusting of smoked paprika, if desired.

Serve immediately with lemon wedges on the side for squeezing over the bug meat.