Remy and it is a true pleasure, chere. I am always happy to trade secrets with a fellow cook. ;)
Now see? I tried that boiling on one. That screaming gave me pause but I guess it ain't worse than boiling no lobster. And lobster's just one big cockroach but it is still delicious. They did soften up a bit, but I still prefer that stab, skin and gut method. I guess it ain't so bad though since they do hold up for a soup or a stew.
Mint and orange? Try sauteing with a blood orange and cracked black pepper reduction. C'est tres magnifique!