Traditional to New and Improved

While whole live lobsters are sold in supermarkets, not very many people bring them home live. Often people do not like killing the lobsters or dealing with the mess at home. The traditional way to kill a lobster prior to other preparation is by dropping the live creature into a pot of boiling water. The lobster makes shrieking noises while dying. This is one of the reasons why people do not like bringing live lobster home. It can be thought of as inhumane. When killing a lobster this way, it takes several minutes to die. 

Simon Buckhaven, an entrepreneur, created a device called the CrustaStun. The appliance hopes to be a more humane way to kill lobster, as it does almost instantly. Buckhave also claims the shellfish will taste better. The CrustaStun uses an electric current to stun and painlessly kill lobster, crabs and other shellfish. It knocks a large crustacean unconscious in less than 0.3 seconds and kills it five to ten, compared to the 2-3 minutes it takes for the lobster to die in boiling water. The CrustaStun eliminates the sound that hurts the ears of many. Some believe the shrieking is the sound of the lobster in pain, while others say it is just the sound of gas being released from under the shell. After learning about the traditional way to kill lobster, Buckhaven was inspired to invent a less cruel way to kill the creatures. When no one had invented a machine for electrocuting the lobsters, Buckhaven went to work.

The classic way to eat lobster is straight from the shell. The lobster is served whole on a plate, and often with melted butter, lemon, a nutcracker and a bib. Some eat just the claw and tail meat, and others like to eat everything but the shell. It’s all about personal preference. Eating lobster from shell can be messy, but it can be fun and definitely rewarding. Another classic is the lobster roll. While recipes differ from chef to chef, it all starts with lobster, mayo, lemon and fresh herbs tossed together. The mixture goes into a toasted, buttery bun and served with a few napkins.

There are many variations on classics, as well as “more creative” ways to prepare lobster these days. There are lobster stews and bisques with accents such as tomatoes and peppers. Some have tried lobster tempura and lobster with udon noodles, bok choy and citrus. Lobster can be paired with salads, such as one with a tarragon mayonnaise or with Asian dressing. There are all kinds of ethic twists around. Indians have created a dish with lobster prepared in curry with ginger spinach and yogurt. With many different possibilities out there, everyone can find something to enjoy.

More Information/Images:
http://www.discoveramerica.com/usa/experiences/m/maine/feasting-on-lobster.aspx

http://www.telegraph.co.uk/foodanddrink/recipes/4581872/A-humane-way-to-cook-lobster.html

http://www.dailymail.co.uk/femail/food/article-1230020/How-kill-lobster-kindness.html

http://www.goodhousekeeping.com/recipes/cooking-tips/how-cook-lobster#slide-2

http://www.steamykitchen.com/11574-butter-poached-lobster-recipe.html