These pacific crabs were huge – and we’re sure they are quite delicious.
The squid seems larger than our local squid.
How about some very large and colorful scampi? These are from New Zealand.
Large tiger prawns are delicious!
And some very big octopus….
Anyone for some Green Moreton Bay Bugs?
Pappardelle with Balmain Bugs ( or Shrimp, Lobster)
This recipe is inspired by a dish Stefano Manfredi cooked with yabbies at Manta in Woolloomooloo, and will work equally well with any crustacean. For best results use pasta made with eggs (all’uovo).
6 green Balmain bugs (or shrimp, lobster)
9 oz. pappardelle
3.5 oz butter
2 shallots, finely diced
2 tablespoons sesame seeds
1 cup chopped chervil
Salt flakes and freshly ground black pepper, to taste
Drop chilled bugs (shrimp, lobster) into a large saucepan of well-salted, rapidly boiling water and cook for 5 minutes. Strain and run under cold water to arrest cooking.
Rinse and refill saucepan, salt well and return to the boil. When boiling, add pasta.
Meanwhile, turn bugs (shrimp, lobster) over and cut down either side of the underside of the tail shell using kitchen scissors, peel shell back and remove meat. Slice in half, remove the digestive tract (grey thread) running down the middle of the tail meat and cut meat into bite-sized chunks.
Melt butter in a frying pan. When foaming, add shallots and sesame seeds and cook over a medium heat, stirring frequently, until shallots are soft but not colored. Add bug (shrimp, lobster) meat to the pan and stir well.
Drain cooked pasta, add to the pan with chervil, toss well to coat in butter. Taste, add salt and pepper and serve in warmed bowls.
Recipe courtesy of the Sydney Fish Market