Morton Bay Bug Salad With Mango Ginger Dressing Recipes

Steps:

• 1. Preheat the grill to high.2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set the lobsters or tails aside while you prepare the ginger-mint butter.3. Melt the butter in a small, heavy saucepan over low heat. Add the mint, ginger, garlic, and lime zest and increase the heat to medium. Cook until the mixture is fragrant but not brown, about 3 minutes. Stir in the fish sauce and lime juice and bring to a boil, then remove from the heat.4. Brush the cut sides of the lobster tails or lobsters with the ginger-mint butter and sprinkle with salt and pepper.5. When ready to cook, oil the grill grate. Arrange the lobster halves or tails and claws (if any), cut sides down, on the hot grate and grill for 6 to 8 minutes. Turn, using tongs, and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, brushing generously several times with the butter as the lobsters cook.6. Transfer the lobsters to serving plates or a platter and pour any remaining butter over them. Serve immediately.Serves 4

Steps:

• Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
• Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
• Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.

Steps:

• Make vinaigrette:
• Blend all vinaigrette ingredients in a blender until smooth.
• Make noodles:
• Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
• Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
• Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.

Steps:

• Cut bugs in half lenthwise and clean out the 'yuck'.
• Rinse well under running water, ensuring meat stays in shell.
• Drain well and place on platter meat side up.
• Season to taste with freshly cracked salt and pepper.
• Melt butter being careful not to burn.
• Put the zest of one lime into the melted butter, squeeze half the lime over the bugs, half into the butter.
• Add garlic and finely diced chillis to the melted butter, heat gently to combine flavours.
• Spoon butter mixture evenly over bugs reserving 1/4 of the mixture to spoon over just before serving.
• Broil under griller for 15 minutes or until bugs are opaque. Cooking time will vary with your oven.
• Spoon reserved butter mixture over hot bugs to serve, and sprinkle with finely chopped fresh parsley.
• Serve with toasted turkish bread and extra melted butter for dipping.
• Wouldn't hurt to have the Chardonnay on ice, either.

Steps:

• Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
• Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.

Steps:

• Preheat grill to high.
• Melt butter in a small saucepan over low heat.
• Add mint, ginger, garlic and zest.
• Increase heat to medium.
• Cook until mixture is fragrant but not browned, about 3 minutes.
• Stir in fish sauce and lime juice.
• Bring to a boil and remove from heat.
• Brush butter mixture over cut side of lobsters.
• Sprinkle with salt and pepper.
• When ready to cook, oil the grill grate.
• Arrange lobster on the grate, cut side down, and grill for 6-8 minutes.
• Turn with tongs.
• Grill for 6-8 minutes more, basting generously several times with butter mixture.
• Serve with remaining butter, if any.