b'BBQ Bugs12 fresh Moreton Bay Bugs My go to dish for Christmas lunch with the family 1 cup basil, coarselyand is always a crowd pleaser. chopped Luckily for us, its one of the quickest dishes to 200g butter actually cook if you are happy with a bit of elbow grease in halving the fresh bugswhich does take Pinch of crushed nativea bit of force, particularly for larger bugs. Enjoy!peppercornPinch of sea saltMelt butter till liquid, and add chopped basil, pepper and salt. Mix and then allow to cool to one side. Heat BBQ to around 200C post soft solidification of butter mixture.Take a whole bug and place on its back on a wooden chopping board. With a large heavy bodied knife, press firmly to split the bug longitudinally from head to tail. You will need to use significant force to break the bug open cleanly. Do not remove innards, these are cooked into what is better known as curry and unlike other seafood, actually improves the flavour of the dish. Repeat for all bugs. Slather inside face of bugs with butter mixture. Place inside face down on BBQ for 2 minutes to sear off, then turn onto shell to cook from the inside out, retaining the meats moisture, for another 6 minutes. Avoid cooking past 10 minutes to prevent drying the meat out.Remove from BBQ and pop them all in a large shallow bowl. Garnish with fresh basil as desired. 89'