This elegant Australian Bay Lobster with tarragon butter recipe celebrates one of Australia’s finest shellfish with just a handful of carefully chosen ingredients—clarified butter, fresh tarragon and lemon.
When you’re fortunate enough to have exceptional seafood, the best recipes are often the simplest.
Australian Bay Lobster, also known as the Moreton Bay bug, is sustainably harvested from the pristine waters of Queensland’s east coast. Prized for its naturally sweet, delicate flesh and firm texture, it’s a premium Australian seafood that requires very little embellishment to shine.
The fragrant tarragon butter gently enhances the lobster’s sweetness, while fresh lemon adds brightness and balance. Serve alongside crisp butter lettuce, ripe figs and Australian macadamias for an effortlessly elegant lunch or celebratory feast.
Whether you’re entertaining guests or treating yourself to something special, this recipe proves that outstanding produce, cooked simply and respectfully, is often the most memorable meal of all.
Recipe History
This recipe was developed as part of one of my seafood masterclasses celebrating premium Australian produce. It remains one of my favourite ways to showcase Australian Bay Lobster—allowing the quality of the seafood to speak for itself.
There is something wonderfully Australian about sitting down to a plate of beautifully fresh bay lobster. Sweet, delicate and naturally luxurious, it needs very little to make it shine.
For me, this is the essence of good seafood cooking: start with an exceptional ingredient, handle it with care and resist the temptation to overcomplicate it. Australian bay lobster is naturally high in protein and provides valuable minerals and nutrients, making this an indulgent dish that also brings plenty of goodness to the table.
Serve it as a special occasion entrée or as part of a larger seafood feast, ideally with something crisp and fresh alongside to balance its richness.
Where does Australian Bay Lobster come from?
Australian Bay Lobster™ are colloquially known as ‘Moreton Bay bugs’ or ‘bugs’ in Australia, and ‘flathead lobsters’ in other parts of the world. A number of slipper lobster species exist with discerning characteristics and taste profiles, however they are often categorised together and as ‘bugs’.
It is exclusively grown and sourced ‘Thenus australiensis’ from select regions along the east coast of Queensland. This species has a larger average size than its counterparts and boasts exceptional flavours and aesthetics that can be attributed to its environment and diet.
PrintAustralian Bay Lobster with tarragon butter
- Total Time0 hours
- YieldServes 6
- DietGluten Free
This recipe is a celebration of that beautiful seafood, pairing tender Australian bay lobster with the gentle aniseed freshness of tarragon. It is simple enough to let the lobster take centre stage, but with just enough richness and aromatic flavour to make it feel properly special.
Ingredients
125g unsalted butter, cubed
1 small lemon, juice and zest of
1 tablespoon fresh tarragon leaves, finely chopped
1/4 teaspoon smoked salt or sea salt
1/4 teaspoon cracked black pepper
12 fresh Australian Bay Lobster
2 handfuls butter lettuce leaves to serve
Instructions
For the tarragon butter
- Melt the butter in a medium saucepan over a low heat whisking to melt then clarify butter by skimming any foam that forms.
- Remove from heat, allow to cool slightly then stir in the lemon juice and zest. Add tarragon, season and serve with Australian Bay Lobster tails.
For the lobster
- Heat macadamia oil in a frypan over a medium heat. Add lobster tails and cook for a few minutes until the flesh becomes slightly firm and turns pink-orange.
- Transfer to a serving platter and spoon over the tarragon butter sauce and serve with lettuce and fresh tarragon flowers – figs and macadamias if you prefer.
Notes
Serve with butter lettuce, fresh figs, toasted Australian macadamias and extra lemon wedges for an elegant coastal feast.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Lobster
- Method: Salad
- Cuisine: Modern Australian
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