Bugs make an economical alternative to lobsters. They are sold whole, cooked or green (raw) and sometimes live. Bugs should have the limbs intact with no discolouration at the joints.
Wrap in plastic wrap or foil or store in airtight container in refrigerator up to 3 days, or you can freeze for up to 3 months providing your freezer operates at –18ºc.
Tips & Tricks:
To remove meat from bugs, split the shell lengthwise. With a sharp knife or scissors, starting at the tail end, cut straight down to the head. Split open, remove vein and rinse lightly if necessary.
Never re-cook cooked bugs. Green (raw) bugs can be steamed, poached, baked, grilled or barbecued. They are sometimes used as a filling for pasta or added to light sauces. Cooked bugs look fabulous when split down the centre and presented on a cold seafood platter.