Moreton Bay Lobster Nooghie

Moreton Bay Lobster Nooghie


  • 300g Moreton Bay Bug Tail
  • 40g butter
  • 80g spring onion sliced
  • 2 cloves garlic
  • 150ml fish stock
  • 30g tomato paste
  • 2 tbsp dry sherry
  • 1 tsp paprika powder
  • 80ml cream
  • 20g cornflour
  • 6 baby tomatoes
  • 1 bunch pea shoots
  • 1 sprig dill
  • 1 bunch chives
  • 30ml Olive oil


  1. Slice open the lobster and remove the meat.
  2. In a large non-stick saucepan.
  3. Sauté the tail and shell in butter till cooked.
  4. Add the garlic and sliced spring onion and continue to Sauté.
  5. Add the fish stock, remove the meat and shell and leave to one side.
  6. Stir in the tomato paste, sherry and paprika.
  7. Add the tomato, pea shoots and cook until tender.
  8. Add the cream and cornflour adjusting consistency to suit correctness.
  9. Turn down heat and keep warm ready for service.
  10. Slice the Moreton bug meat into nice slices.
  11. Cut the shell for garnishing.

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