A chef in Connecticut is looking forward to the upcoming cicada invasion, and the chance to try out a few recipes made with the insects.
Bun Lai, owner of Miya's Sushi in New Haven, is already known for his Mexican grasshopper dish and his fried rice with meal worms and crickets.
He tells the New Haven Register that he plans to fill a big freezer full of Brood II cicadas, once the red-eyed bugs' 17-year life cycle brings them above ground for about five weeks.
He says he plans to cook them for himself and maybe do some theme dinners.
Lai says they have great nutritional value and his recipes will honor that, meaning no deep frying. He plans to steam some and boil others with the appropriate spices.