Locos / Chilean Abalone
[Pie de Burro; Concholepas concholepas of family Muricidae]
These look a bit like Abalone, but are not at all related. Abalone are primitive vegetarians, and Locos are highly developed murex predators. They live mostly on mussels and barnacles, and are native to the entire length of the coasts of Peru and Chile, including Cape Horn.
The name "locos" is from a native language of the region, but "loco" is Spanish for "crazy", resulting in amusing mistranslations. Sustainability of the wild harvest of these snails is problematic, even with strict controls, so aquaculture is being studied.
More on Gastropods (Snails).
In Chile, the most popular use for these mollusks is on top of an arranged salad, along with mayonnaise and Chilean salsa verde for dips. The second most popular is in a kind of soup-stew called Chupe de Locos. It is also used in Empenadas (stuffed pastries). The shells are used as ashtrays.
The photo specimens, purchased from a large Asian market in Los Angeles (San Gabriel) measured about 4-1/2 inches long and 3-1/2 inches wide, weighing about 13 ounces. Cost was 2016 US $19.99 per pound. Yield was 19%, giving a cost for edible meat of about $106 per pound. This was worthwhile only "For Science!", because the same Asian market carried frozen Locos meat for $16.99 per pound.