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Old 06-02-2008, 06:10 PM   #1
zoebisch01
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Default What to pair with Locust?

17 year Locusts?

I have a bunch of softshells. I was thinking of a Scampi over fresh Angel Hair. Only problem is what to serve with it ?

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Old 06-03-2008, 01:44 AM   #2
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Yeah man.

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)
Salt
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.

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Old 06-03-2008, 02:01 AM   #3
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How did you get them? Using a butterfly net?

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Old 06-03-2008, 02:05 AM   #4
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Dumb question ...... live locusts? But don't you have hot buttery locusts jumping out of the pan to escape the heat?

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Old 06-03-2008, 02:16 AM   #5
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Quote:
Originally Posted by arturo7 View Post
How did you get them? Using a butterfly net?
Actually they didn't even wander in the morning when I collected them, too cold. So I just walked along and picked them off the grass, etc. The most they did was drop to the ground. I had about several hundred within 10 minutes.
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Old 06-03-2008, 02:18 AM   #6
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Dumb question ...... live locusts? But don't you have hot buttery locusts jumping out of the pan to escape the heat?
I think they die in about 5 seconds, it's really quick. Plus I kept them in the fridge and that slowed them down to not moving at all.

Yeah, pretty weird I know. But man, I am not just saying this, they were really good.
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Old 06-03-2008, 02:22 AM   #7
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Hey, I'll try anything once.

Might take a little convincing to get SWMBO to try it, but I'm on board.

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Old 06-03-2008, 02:54 AM   #8
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Picture?

How are they "seventeen-year" locusts?

Judging from everything else, I'd say a light, peppery, fruity Belgian. But maybe that's just because I'm into those right now.

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Old 06-03-2008, 08:33 AM   #9
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Is this one of those "brewing with pork" joke threads, or are you seriously discussing what beer best goes with eating locusts?

If the latter, can I be the first to suggest you try making some locust vodka?

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Old 06-03-2008, 08:45 AM   #10
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By "17 year locust" you mean Cicada right? Yeah, as good as buttery, wine-cooked goodness might sound, this is almost too hard to believe. Nevertheless, you've got me wanting to try some, haha.

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