Sensational Moreton Bay Bugs

by Moreton Bay Regional Council
Moreton Bay is the home of plenty of fresh seafood options, including the famous Moreton Bay Bug.

Why Moreton Bay Bugs?

Moreton Bay Bugs are a cheaper and sweeter option to lobster. They can be cooked a number of ways including on a BBQ, and used in almost any dish including salad. They are also a healthy alternate to other meats, providing a protein hit that is low in cholesterol and fat. A typical serving contains less than 100 calories.

Where can I find a bug?

This seafood delicacy can be found on some of the best menus all over the world. But Moreton Bay Region, you’ll find plenty of local restaurants and outlets that serve this seafood sensation straight off a trawler and onto your plate.  Some of these include Tempest Seafood Restaurant and Teppanyaki Grill, Morgan’s Seafood Market and Savige’s Seafood.

Beef and Bug Skewers

By Tempest Seafood Restaurant and Teppanyaki Grill courtesy of
Serves two



  • 160 g premium beef tenderloin
  • 2 wooden skewers
  • 3 cooked Moreton Bay Bug halves
  • 1 steric of kale
  • 3 pieces of broccoli
  • 3 pieces of cauliflower
  • Long steamed rice 


  • 50 ml soy sauce
  • Pinch of minced, fresh garlic 

Mustard sauce

  • 200 ml cream
  • 1 tsp seeded mustard
  • 1 tsp Dijon mustard
  • Pinch of minced, fresh garlic
  • 30 ml white wine 


  • Skewers
  1. Trim the tenderloin of excess fat and sinew. Dice the beef into 1 cm x 1 cm size cubes.
  2. Marinate the beef in the soy sauce and garlic overnight.
  3. Evenly skewer the beef over two skewers. Heat a pan or flat grill on medium to high heat and seal each side of the skewers with colour for 30 seconds each side. Cook to medium rare
  4. Heat a pan with mustard sauce. Cut the bugs down the centre lengthways. Place bug halves meat down and cook on low to medium heat for two minutes.
  5. Serve the skewers and bugs with rice and fresh, green vegetables. 
  • Mustard Sauce
  1. Heat a pan on low heat with a little oil.
  2.  Add garlic and deglaze with white wine. 
  3. Add cream, Dijon and seeded mustard. 
  4. Bring to the boil, then take off the heat. 
  5. Add lemon juice and seasoning to taste.