Preparing Bugs

Live bugs should be humanely killed before you prepare them as below.

1. Using a cook’s knife, cut the bug in half from the head through to the tail (if this is difficult with a large bug, cut from the centre point through the head, then turn the bug 180 degrees and cut from the centre through the tail).

   

    

2. Remove the digestive tract that runs through the centre of the meat.

   

    

3. Lift the meat out of the shell. To keep the meat in one piece, see Preparing rock lobsters method.