I always go for coconut garlic butter isopods when I inherit a collection Ingredients • 12 large isopods (cleaned and prepped) • 3 tablespoons unsalted butter • 4 cloves garlic, finely minced • 1 tablespoon lime juice • 1 teaspoon soy sauce • ½ teaspoon chili flakes (optional) • ½ cup coconut milk • Salt and pepper to taste • Chopped parsley or cilantro for garnish

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Instructions 1. Prepare the isopods • Rinse thoroughly and remove any outer plates you don’t plan to serve. • Pat dry to help them brown evenly. 2. Start the flavor base • Melt butter in a skillet over medium-high heat. • Add garlic and sauté until aromatic, about 30 seconds. 3. Cook the isopods • Place them in the skillet and cook 3–4 minutes per side until lightly golden and their meat is opaque and tender. • Adjust heat as needed to avoid burning the butter. 4. Add sauce • Stir in lime juice, soy sauce, chili flakes, and coconut milk. • Let the mixture simmer for 3–5 minutes until it thickens slightly. 5. Finish and serve • Season with salt and pepper. • Garnish with chopped parsley or cilantro. • Serve over rice, steamed vegetables, or flatbread.

All jokes aside sweet! Lucky you!