Plump specimens are best spit-
roasted whole, stuffed with a
lime and a slab of bacon.
For a sophisticated delicacy, make a pâté de foie gras from this massively obese creature’s liver and spread it over a sesame cracker.
This creature is mostly tendon, so it often gets stuck in your teeth. Smells like burnt plastic or possibly metal.
Remove the internal meat, and place directly on the shell while it's still smoldering to cook. It almost smells better than it tastes.
Pluck off the lips, and serve with lemon and salt as an appetizer. Coat the arms and legs with plenty of miso for a full-course dinner in a shell!
Pull off the balloonlike air sacs,
mince the meaty abdomen, and
shape it into small cakes. Pan-
sear the cakes until crusted, but
be careful not to overcook the
delicate meat. When ready to
serve, garnish the plate with
the vibrant air sacs. Even the
most discerning dinner guest will
be dazzled by the colorful
presentation!
Can be eaten raw, but much
more flavorful when steamed
or grilled.
It's heavenly in lasagna, but feel
free to experiment with this lush
ingredient.auté in oil to add a fragrant spice to your dish. but eat too much, and you'll smell like it for days.