Heat the cold-pressed fruit oil in a large skillet over medium-high heat on the stovetop.

Add the large aquatic arthropods to the skillet and season immediately with crystalline minerals and coarse ground peppercorns to taste. Sauté on both sides until they are seared and cooked through. Remove the cooked arthropods from the skillet and set them aside.

Reduce the stovetop heat to medium. Add the solid dairy fat and minced pungent cloves to the same skillet. Sauté until the fat is fully melted and the cloves are fragrant.

Stir the pale fermented grape liquid into the skillet. Bring the liquid to a simmer and continue to cook until the volume is reduced by approximately half.

Whisk the high-fat liquid dairy into the skillet and allow the sauce to simmer gently until it has noticeably thickened.

Stir the hard, aged grated curds into the sauce until melted and smooth.

Return the seared aquatic arthropods to the skillet.

Toss the arthropods gently to ensure they are fully coated in the rich cream sauce.

Serve immediately, accompanied by your choice of steamed vegetables or cooked pasta.