Entree: Australia – Queensland Coast – Moreton Bay Bug Mornay (creamy baked shellfish with cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 4 Moreton Bay bugs, split, cleaned and shells reserved, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 1 clove garlic, minced
- 1/4 cup (60 ml) dry white wine
- 2 tbsp (30 ml) fish or shellfish stock (or low-sodium chicken stock)
- For the Mornay sauce:
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- 1/2 cup (50 g) grated Gruyère or mature cheddar
- 1/4 cup (25 g) finely grated Parmesan
- 1 tsp (5 g) Dijon mustard
- Pinch nutmeg
- Salt and white pepper to taste
- Finishing:
- 1/4 cup (25 g) fresh breadcrumbs
- 2 tbsp (30 g) melted unsalted butter
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- Optional: extra grated cheese for topping, 2 tbsp (20 g)

Instructions

1. Prepare bugs: Bring a large pot of salted water to a boil. Blanch the split Moreton Bay bugs for 1–2 minutes until shells flake slightly; remove and cool. Extract meat from tails and claws, keeping large pieces intact; reserve shells for presentation. Pat meat dry and set aside.
2. Sauté aromatics: In a skillet heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add minced shallot and garlic and cook gently until translucent, about 2–3 minutes. Deglaze with white wine and reduce by half, then add stock and simmer 1 minute. Remove from heat.
3. Make the Mornay sauce: In a separate saucepan melt 3 tbsp butter over medium heat. Whisk in flour and cook 1–2 minutes without browning. Gradually whisk in warm milk until smooth. Simmer, stirring, until slightly thickened, about 4–5 minutes. Stir in Dijon, nutmeg, salt and white pepper. Remove from heat and fold in Gruyère and Parmesan until melted and smooth.
4. Combine meat and sauce: Add the sautéed shallot mixture and lemon juice to the Mornay. Gently fold in the Moreton Bay bug meat to coat evenly—reserve a few whole pieces for presentation if desired. Taste and adjust seasoning.
5. Assemble for gratin: Preheat grill/broiler to high. Spoon the bug and sauce mixture back into the reserved shells or into small ovenproof dishes. Mix breadcrumbs with melted butter and parsley, sprinkle over each portion, and optionally top with extra grated cheese.
6. Gratinée: Place shells or dishes under the hot grill for 3–5 minutes until topping is golden and bubbling. Watch closely to avoid burning.
7. Serve: Remove from oven and rest 1–2 minutes. Serve hot with lemon wedges and a simple green salad or steamed vegetables typical of Queensland coastal dining.