I ate them. They remind me exactly of soft shell crabs, texture-wise. Flavor-wise, I suppose similar, but without the nuance of the sea. Very very tasty and I don't say that lightly.
1/4 lb Butter
1/4 oz Extra Virgin Olive Oil
4 Large cloves Garlic, minced
1/2 Cup chopped Flat leaf Parsley
1 Cup Dry/Semi-Dry White Wine
~20 Live 17 year Locusts (keep them in the fridge, they live a long time)
1/2 Lemon juiced
2 Tbs Butter (room temperature)
In a Saute Pan, heat the Butter, Garlic, Olive Oil and a little Sea Salt over medium heat. When the Butter begins to Foam, add the Wine. When this begins to reduce, let it go about 30 seconds like that, increase the heat to medium-high, wait 10 to 15 seconds and then toss in the Parsley and Locusts. Toss briefly, and cook about 2 minutes. Flame out, squeeze the lemon, add the last Butter addition and toss lightly. Serve immediately over fresh Angel Hair Pasta. Garnish with a sprig of Parsley, salt lightly with Gray Sea Salt. Drizzle some high quality Extra Virgin Olive Oil around the edge of the bowl and a grating of Parmesiano Reggiano if you prefer. Serve with a Baguette and a side of Cannelini with Escarole, Garlic, Tomato, Olives, Capers.
It was wonderful
Oh I had Pinot Grigio from a local Winery with it.