Ingredients
- 6 raw moreton bay bugs (flat-head lobsters)
- 500 g (1 lb 2 oz) raw prawns (shrimp)
- 50 g (1 3/4 oz) unsalted butter
- 1 onion, finely chopped
- 5–6 large garlic cloves, finely chopped
- 125 ml (4 fl oz/1/2 cup) white wine
- 500 ml (17 fl oz/2 cups) pouring (whipping) cream
- 1 1/2 tablespoons dijon mustard
- 2 teaspoons lemon juice
- 500 g (1 lb 2 oz) skinless perch fillets, cut into bite-sized cubes
- 12 scallops, with roe, cleaned
- 2 tablespoons chopped flat-leaf (Italian) parsley
Method
1. Cut the heads off the bugs, then use kitchen scissors to cut through the shell around each side of the tail so you can open the shell. Remove the tail flesh in one piece.
2. Peel and remove the veins from the prawns, leaving the tails intact, then set aside.
3. Melt the butter in a frying pan and sauté the onion and garlic over medium heat for 2 minutes, or until the onion has softened. Add the wine and cook for 4 minutes, or until reduced by half. Stir in the cream, mustard and lemon juice and simmer for 5–6 minutes, or until the liquid has reduced to almost half.
4. Add the prawns and cook for 1 minute, then add the bug meat and cook for another minute, or until opaque. Add the fish and cook for 2 minutes, or until cooked through (the flesh will flake easily when tested with a fork). Finally, add the scallops and cook for 1 minute, or until all the seafood is cooked.
5. Remove the pan from the heat and toss the parsley through. Season to taste with sea salt and freshly ground black pepper. Serve with salad and bread.
