South Australian Balmain Bug — Medium

Wild caught Balmain bugs from South Australia's cold, clean waters — a uniquely Australian shellfish, and one of the best value luxuries on the counter. Frozen to hold condition, cleaned and packed by the kilogram.

Bugs sit somewhere between lobster and scallop. The tail meat is sweet and firm like rock lobster but finer grained, with a clean mineral finish that scallop lovers recognise immediately. They cost a fraction of what lobster does and, split and grilled, most people could not tell you which they preferred.

Why Choose Balmain Bugs?

• Lobster flavour, lower price: sweeter than prawn, firmer than scallop, and a long way under rock lobster per kilo.
• Wild caught, South Australian: from a fishery under strict state management.
• Cleaned and packed: thaw and cook — no gutting or trimming.
• Medium grade: the practical size for splitting and grilling, two or three to a serve.
• Easy to portion: one cut down the middle and they are ready.

Cooking Methods:

• Garlic butter grilled: split lengthways, butter and garlic, 5–6 minutes under a hot grill, finished with lemon and parsley. The classic.
• Seafood pasta: pick the tail meat and fold through a tomato or cream sauce.
• Steamed with garlic: split, topped with minced garlic and vermicelli, 6 minutes.
• In a Thai curry or tom yum: added whole at the end.
• On a seafood platter: split and grilled, they look like money and cost like fish.

The One Rule:
Bugs are small and cook fast. Five minutes is dinner, eight is rubber.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator overnight and cook the same day. Do not refreeze.

The cheapest way to put something lobster-like on the table. Order now and have them delivered to your door.