September 27, 2005
Preparing lobsters
Dispatching the Lobster
Lobsters don't feel pain. However, they are certainly very tricky to deal with while still alive. I don't like to cook them with the bands on their claws (who likes to eat rubber?), and the last thing you want is a massive crusher claw grabbing onto your thumb. For lobsters of this size, even the small claws can give you such a pinch.
The quickest way to kill a lobster is to drive your chef's knife straight down into the line between the eyes and then lever forward. When you do this, make sure you have a strong grip on the tail. And keep your other hand away from the knife!
If indeed, "Lobster is my friend", why did I just do this to them?
Turns out this was too many
Okay, so that's a heck of a display. I had no good way to know how many would fit in the pot. So, I get to have lobster for dinner this week as well!
As big as my hand
Here's a size comparison between my own hand, and that of the lobster. The white portion of the crusher claw looked like teeth. Yowch!
Posted by dowdy at September 27, 2005 09:38 AM