Moreton Bay Bugs in Puff Pastry

Ingredients:

12 Moreton Bay Bug Tails
150ml White Wine Vinegar
4 rectangles Puff Pastry (approx 7cm x 15cm)
Beaten Egg for glazing
2 Egg Yolks
1 tsp Grated Lime Rind
2 tbsp Lemon Juice
125g Butter
1 medium Avocado
1 tbsp French dressing
1/2 cup Milk
2 tbsp Sour Cream
1/2 cup fresh Parmesan Cheese

To Cook:

Rinse bugs in fresh water.
Place vinegar in a large pan of salted water.
Bring to the boil and add bugs, boil for 5 mins.
Remove bugs from the water and cool slightly to stop cooking.
Cut down the centre of the underside of each bug and remove meat from shell.
Place pastry on a greased baking tray and glaze tops with a beaten egg.
Bake for 10 mins at 125C or until golden brown.
While they are cooking, combine egg yolks, rind and lemon juice in the top of a double saucepan.
Whisk 1 min.
Whisk in small pieces of the butter and continue to whisk until sauce thickens.
Blend the avocado, french dressing, mild, sour cream and cheese until smooth.
Add the hot butter mixture gradually. Blend until thick.
When the pastry is cooked, split each in half.
Place the bottom on a serving plate and place 3 bugs on each sheet.
Spoon a little avocado cream on top of the bugs.
Place the top sheet of pasty on, and spoon on the remainder of the cream. Serve immediately.