AU Cuisine

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
Moreton Bay Bug Bisque🦘

Nutrition Facts (per serving)

Protein 33%Fat 50%Carbs 17%
310kcalCalories
24gProtein
16gFat
12gCarbs
2gFiber

Ingredients

👥4
  • 1.8 lbMoreton Bay bugs halved
  • 7⅛ ozfennel bulb sliced
  • 5⅓ ozonion diced
  • 3 wholegarlic cloves
  • 4 tbspbrandy
  • 1⅛ oztomato paste
  • 3⅜ cupfish stock
  • ½ cupthickened cream
  • 1⅛ ozbutter
  • 10 gfresh tarragon

Instructions

  1. Sauté onion, fennel, and garlic in butter over medium heat until soft, about 10 minutes.
  2. Add bugs; cook 4 minutes until shells turn orange. Remove bugs and set aside.
  3. Flambé the pan with brandy; allow alcohol to burn off.
  4. Stir in tomato paste and fish stock; simmer 20 minutes.
  5. Remove bug meat from shells; blend the broth until smooth, then strain.
  6. Return blended bisque to heat; add cream and bug meat; simmer 5 minutes.
  7. Season, garnish with tarragon, and serve with sourdough.

Related Recipes

#au

Ratings & Reviews

Made this recipe?

Save this recipe for later