Raw Bug

• 2 live Lakes Entrance bugs, chilled (see crustaceans*)
• 1 lime
• 5 ml (

When ready to finish the dish, kill the bugs as humanely as possible by swiftly cutting through the head with a sharp chef’s knife. Plunge the bugs into boiling water for 5 seconds, then drain on a tray. Blanching allows the flesh to be removed rom the shell easily. Separate the tail from the head, saving the heads for another use. Hold the tail between your hands, belly side up, and flex sidew