Balmain bug salad

Description

This salad is a specialty of Sydney. Contrary to what any may might think, balmain bugs are not insects. Balmain bugs are a type of slipper lobster, not a true lobster, but they have a taste and texture similar to the real one.

If you cannot find balmain bugs, which are usually sold in fish markets along Australian eastern coast, especially Sydney, any crustacean will be a boog substitute. Substitute balmain bugs with prawns, shrimp, crab or lobster - use 1 lobster, cooked and prepared for this recipe.

Ingredients

2 t yogurt
1⁄2 clv garlic (finely chopped)
4 T olive oil
1 c tomato (cherry tomatoes, washed)
12 balmain bug (cooked and prepared)
1 T lemon juice (freshly squeezed)
1 onion (red onion, sliced)
1 avocado (large, ripe, peeled and sliced)
1⁄2 c snow peas (or mangetout)
2 T basil (fresh leaves)

Instructions

Prepare the dressing

Make the dressing with yogurt, a little garlic, lemon juice, and olive oil.

Mix all the ingredients, whisking briskly to make an even emulsion.

Season with salt and pepper to your taste.

Mix the salad

Remove the meat from the balmain bugs and chop roughly.

Toss with the remaining ingredients in a bowl.

Serve

Distribute the salad between two plates, drizzle over the dressing. You are ready to serve!

Notes

Balmain bugs are common in the fish markets along the eastern Australian coast. At 4 in (20 cm), they look like over sized prawns with a shape similar to a trilobites. The tail is the edible part, like prawns; heads and bodies can be used for stock. The meat is as sweet as prawns, texture slightly firmer than prawns.

2 servings
20 minutes