Sounds like you were diving in a marine sanctuary.
Anyway, the next time one of those critters gets wound up in your gear, here's another good way to dispose of it:
This recipe is sort of a cross between ravioli and oriental-style dumplings.
You can get fancier & make your own sauce, but this is about as quick as you can get & works very nicely.
Lobster Ravioli
1 jar alfredo sauce
1 package (50 sheets) won ton skins
1 tbs corn starch, made into a thin paste
for the filling:
Juice from 1/2 small lime, about 1 tbs
1 clove garlic, minced
1 shallot, minced
3 smaller bug tails (about 1 lb meat)
1/3 cup ricotta
Salt & pepper to taste, and/or 1/8 tsp Old Bay or Creole seasoning
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Toss all the filling materials except meat into food processor & blend thoroughly. Add bug meat & chop just enough to blend.
Lay out won tons & drop about 1 tsp of filling in center of each, brush cornstarch paste on edges & fold into a triangle. Pull the 2 corners of the long side & pinch
together.
Steam for 8 - 12 minutes or 'till done. Plate up & drizzle a little warm alfredo sauce on top. May be served on a small bed of fettuchini or lettuce.
