Grilled Balmain Bugs Catalana Recipe – Australian Special
Grilled Balmain Bugs Catalana is a sophisticated seafood dish that highlights the delicate and sweet flavor of Balmain bugs, a prized Australian crustacean similar to lobster. This recipe combines the richness of grilled Balmain bugs with a vibrant Catalan-inspired topping, featuring fresh tomatoes, bell peppers, and aromatic herbs. Perfect for a special occasion or an elegant dinner, this dish brings together the best of oceanic and Mediterranean flavors.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Grilled Balmain Bugs:
- 4 Balmain bugs (about 500g or 1 lb each), split in half lengthwise
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges (for serving)
For the Catalan Topping:
- 2 ripe tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- Salt and black pepper, to taste
How to make Grilled Balmain Bugs Catalana:
Prepare the Balmain Bugs: Preheat your grill to medium-high heat.
Rinse the Balmain bugs under cold water and pat them dry with paper towels.
In a small bowl, combine the olive oil, minced garlic, smoked paprika, sea salt, and black pepper.
Brush the cut sides of the Balmain bugs with the olive oil mixture.
Grill the Balmain Bugs: Place the Balmain bugs cut-side down on the grill. Grill for about 5-7 minutes, or until the shell turns opaque and the meat is cooked through.
Flip the bugs and grill for an additional 3-5 minutes, basting with any remaining marinade and checking for doneness. The meat should be firm and opaque.
Prepare the Catalan Topping: While the Balmain bugs are grilling, prepare the Catalan topping. In a mixing bowl, combine the chopped tomatoes, red onion, red bell pepper, parsley, and basil.
Add the sherry vinegar, extra-virgin olive oil, minced garlic, and season with salt and black pepper to taste. Mix well to combine.
Serve: Remove the Balmain bugs from the grill and arrange them on a serving platter.
Spoon the Catalan topping generously over the grilled Balmain bugs.
Serve immediately with lemon wedges on the side for squeezing over the top.
Recipe Notes:
Marinating: For a deeper flavor, consider marinating the Balmain bugs in the olive oil, garlic, and spices mixture for 30 minutes before grilling. This step is optional but can enhance the flavor.
Grilling Tips: Make sure your grill is well-preheated and clean to prevent sticking. Adjust cooking time based on the size of the Balmain bugs.
Topping Variations: Feel free to customize the Catalan topping with other Mediterranean ingredients, such as olives or capers, to suit your taste.
Serving Suggestions: This dish pairs beautifully with a crisp white wine or a light rosé. Accompany with a fresh green salad or a side of crusty bread for a complete meal.
