Moreton Bay Bug Bisque
A velvety Queensland bisque made from split Moreton Bay bugs simmered with fennel, brandy, and cream — Australia's answer to classic lobster bisque.
📅February 14, 2026
20mPrep
40mCook
4Servings
⭐ 4.8Rating
🦘Nutrition Facts (per serving)
Protein 33%Fat 50%Carbs 17%
310kcalCalories
24gProtein
16gFat
12gCarbs
2gFiber
Ingredients
👥4
- 800 gMoreton Bay bugs halved
- 200 gfennel bulb sliced
- 150 gonion diced
- 3 wholegarlic cloves
- 60 mlbrandy
- 30 gtomato paste
- 800 mlfish stock
- 120 mlthickened cream
- 30 gbutter
- 10 gfresh tarragon
Instructions
- Sauté onion, fennel, and garlic in butter over medium heat until soft, about 10 minutes.
- Add bugs; cook 4 minutes until shells turn orange. Remove bugs and set aside.
- Flambé the pan with brandy; allow alcohol to burn off.
- Stir in tomato paste and fish stock; simmer 20 minutes.
- Remove bug meat from shells; blend the broth until smooth, then strain.
- Return blended bisque to heat; add cream and bug meat; simmer 5 minutes.
- Season, garnish with tarragon, and serve with sourdough.
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