I always thought these were a local Queensland delicacy, but after reading Wikipedia, they are available throughout most of the Pacific and Indian oceans. Regardless, they are yummy and are much easier to eat than other crustaceans because the meat comes out of the shell easily in one piece and is sweet and tender. The bugs usually come pre-cooked, and I like to make a simple garlic butter and melt this through on the bbq.
3 Moreton bay bugs
3 cloves garlic
splash of white wine
1 spring onion, thinly sliced
coriander or flat-leaf parsley, roughly chopped
sea salt and cracked black pepper
Preheat bbq to high. Prepare the bugs by slicing them in half lengthways and under cold water rinse out the soft brown innards near the head.
Puree the garlic, butter and wine, then stir though the spring onion, herbs, salt and pepper. Smear a good dollop of the butter on the flesh side of each bug. BBQ the bugs starting with the flesh-side up to melt the butter through for about 1-2 minutes, then turn them over and scorch the flesh side for another minute. Serve while hot with a simple salad.