What is Bugs Meat???

This may be a stupid question or a valid one. What is bugs meat????? I was perusing a Cuisine magazine here in New Zealand and one of the recipes by a Sydney chef called for bugs meat. Is this the "Queens" beef tenderised by flies maggots and other dodgy means???? Or is it really the meat of some huge bug???? (Memories of the film Naked Luch come back. Scary) Enlighten me please sombody

[Nick.Shu]

all questions are valid. In answer to your question, read on:

Moreton Bay Bugs


The crustaceans usually referred to as "Shovel-Nosed Lobsters", "Balmain Bugs", "Butterfly Crays" and "Moreton Bay Bugs" all belong to the Scyllaridae family. They are several species, but only two are exploited commercially in Australia. They are - the northern Shovel-Nosed Lobster, better known as the "Moreton Bay Bug", and the "Balmain Bug" which is found in the waters of Southern Australia and derives its name from the harbourside Sydney suburb of Balmain.
When cooked correctly bugs are probably the best value of all Australian crustaceans. Their flesh is soft and succulent and full of flavour. When using "green" bug meat the best method of removing the flesh from the shell is by twisting the tail and gently pulling it free from the body, so that the meat extending into the head section comes away with the tail. You then make an incision along the length of the underside of the tail and with both hands split the shell along the incision exposing the flesh for easy removal.

For a picture, have a look at : http://ozbird.com/shellfishmuddie.htm

glad to be of service.

cheer very much. This has put my mind at ease (Over huge scary bugs) and also explains why a Sydney chef would use such ingredients without an explination. Well we learn something everyday