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Balmain Bug (Ibacus peronii)
Photographs and Information
| Scientific Name |
Ibacus peronii |
| Location |
Southern half of Australia |
| Season |
All year round |
| Size |
To 250mm total length |
| Australian Species Code |
00 703028 |
| Taste, Texture |
delicate sweet taste, medium texture. |
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Information about Balmain Bug (Ibacus peronii):
Also known as a Bay Lobster, Bug,
Shovelnose Lobster, Slipper Lobster, Squat Lobster and Mud Bug
See Also: Moreton Bay Bug
What's the Difference between
Moreton Bay Bugs and Balmain Bugs?
Moreton Bay bugs have their eyes set towards the edge of the head,
while Balmain bugs have them set toward the middle of the head. The
Moreton Bay bug is also a little thinner in the body than the
Balmain bug. Females have a pore on the inside base of each third
leg, males do not.
Cooking and Preparing Bugs (Slipper
Lobsters)
The meat of bugs, found only in the tail, has a medium-to-strong
flavour. They can be bought as frozen meat or whole.
They are best prepared by poaching, steaming, barbecuing or
grilling. As bugs provide good presentation and marry well with
other seafood, they are excellent for cold seafood platters served
with a light lemon mayonnaise, aioli or dill vinaigrette.
When cut down the centre lengthways, bugs will grill and barbecue
beautifully over a high heat. They are superb served on their own,
with the above-mentioned dressings or pesto, or as a warm salad with
fresh asparagus and parmesan. To prevent discolouration of the
flesh, sprinkle with a little lemon or lime.
The flesh of the bug is an ideal, flavoursome filling for meats,
such as an alternative in carpetbag steak or with veal, asparagus
and hollandaise (the veal oscar). Bug meat is also an appetising
additive to fish cakes served with sweet chilli coriander.
Lobster, Bugs & Slipper Lobster Recipes
Main Australian Fish &
Seafood Page
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