Moreton Bay bugs, also known as bay lobsters or flathead lobsters, are a flat, sand-coloured crustacean found along Australia’s northern and eastern coastlines, and they take their name from the famous bay that opens onto Queensland’s capital. They have been a treasured local catch for generations, and while they were once a humble trawler’s bycatch, they are now one of the most prized items on Australian seafood menus and Christmas tables, celebrated for meat that rivals the finest lobster.
What makes them great is the flesh: sweet, succulent, and delicately flavoured, with a firm, juicy texture that takes beautifully to a hot grill or barbecue. Split down the middle, brushed with garlic butter, and finished with lemon and a whisper of chilli, they’re a dazzling centrepiece that tastes of summer holidays and seaside restaurants — and they cook in minutes.
