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Moreton Bay bug and avocado cocktail recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Upgrade classic prawn cocktail with Moreton Bay bugs and Marie Rose sauce on crisp cos lettuce for an elegant, no-cook entree. More affordable than lobster, these sweet bugs are perfect for summer entertaining. Serve individually or on a platter. Make your own Marie Rose sauce for a flavorful twist. Moreton Bay bugs can be found at major supermarkets and are easier to peel than lobsters. Serve bugs with walnut mayo or in a crispy roll for a delicious meal.
Ingredients:
  • 2 egg yolks
  • 10.60 gm lemon juice
  • 1 tsp mustard powder
  • 125ml olive oil
  • 41.60 gm tomato sauce
  • 2-3 drops red Tabasco pepper sauce
  • 2 baby cos lettuce, trimmed, cut into wedges
  • 6 (about 1kg) cooked Moreton Bay bugs, peeled, halved lengthways, deveined
  • 2 ripe avocados, halved, stoned, peeled, cut into wedges
Instructions:
  • In a food processor, combine egg yolks, lemon juice, and mustard powder. Process until slightly thickened. With the motor running, slowly pour in olive oil until mixture thickens. Stir in tomato and Tabasco sauces, then season with salt and pepper to taste.
  • Place a mixture of lettuce leaves, Morton Bay bug pieces, and avocado wedges in individual serving bowls. Top with a generous drizzle of cocktail sauce and serve promptly.

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