Like their New England forebears the lobster roll, these Aussie variants are both refined and proletarian. At Mr Percival’s in the Brisbane CBD, a battered bug tail sits in a white roll with lettuce and chilli mayo (pictured). Central Sydney’s Monopole serves a yuzu mayo-dressed tiger prawn sandwich and Rick Shores in Queensland’s Burleigh Heads dresses beer-battered bug meat with bug mayo before packing it into a brioche bun.