The Humane Treatment of Lobsters

by Harry Harry
0 comment 97 views
Lobsters

If you are anything like me, then you probably love a good lobster roll. Lobster rolls are one of the most delicious foods on the planet and it is unfortunate that they happen to be so expensive. This blog post will discuss how we can decrease the cost of lobster and simultaneously improve their treatment by cooking them alive! In order to cook a lobster alive, we need very specific conditions. First of all, the water needs to be at about 155 degrees Fahrenheit so they will not die from shock from being boiled in cold water (meaning that their death is much more humane). We also want an atmosphere full of steam and oxygen so they don’t suffocate during cooking. The most important thing for cooking them alive though is making sure it takes around 15 minutes or less because if you leave them too long then the meat can become rubbery and tough as its proteins are denatured by heat which would ruin your otherwise perfect meal!

To summarize: i do not control the speed at which lobsters die but i have some suggestions on how to make this process as humane and painless for them as possible.

Lobster alive, we need very specific conditions. First of all, the water needs to be at about 155 degrees Fahrenheit so they will not die from shock from being boiled in cold water (meaning that their death is much more humane). We also want an atmosphere full of steam and oxygen so they don’t suffocate during cooking. The most important thing for cooking them alive though is making sure it takes around 15 minutes or less because if you leave them too long then the meat can become rubbery and tough as its proteins are denatured by heat which would ruin your otherwise perfect meal! To summarize: i do not control the speed at which lobsters die but i have some regrt able news for you.

” i do not control the speed at which lobsters die.”

i need to cook them alive, so i can’t guarantee how long it will take in your oven or on your stovetop because i cannot monitor their temperature without opening up my pot of boiling water. But here’s something that might be even more important: cooking a lobster is an art and unfortunately like all arts there are some risks involved with this one too! Cooking time has been documented as being enough between 15 minutes and 30 minutes but what does that actually mean? For example if I have live lobsters in my boiling pot then after those first 15 minutes they’re still very much alive (assuming they haven’t died from shock already) but i’m not cooking them anymore because i don’t want to overcook them. So they’re now in the pot of boiling water with all their limbs moving a little bit but that’s about it. They are still alive and i have no idea whether or not they’ve died from being cooked or if its just shock kicking in, so after those 15 minutes i remove one lobster and poke around at his shell (if he is dead then you’ll see some blood). If i can’t find any evidence of him dying by poking around on his shell then i put him back into my pot of boiling water for another few more minutes before repeating this process.

This time when I take out one live lobster again, I might be able to tellinker at it’s shell and see some blood. That means i’ve killed him by cooking him too long, so i remove his body from the pot of water. I’ll then put this dead lobster into a bowl that i’ll use to make stock for my next soup with rice noodles because i’m really good at making delicious soups with rice noodles (and have been told as much) It seems like there is no time limit on how long lobsters can live though! If they’re still moving after 15 minutes in boiling water then i will keep them alive until they stop moving or their bodies go limp before repeating the process once more and seeing what happens. I am not sure if boiled lobsters continue living even when you boil them for more than 15 minutes. i have not yet had the opportunity to do this because i am never alone and i don’t want to be able

I do not control the speed at which lobsters die

to kill another living being by boiling them alive so i will have to conduct my experiment on a later date when I’m in charge of how long they live. This is something i plan to pursue but it won’t happen as soon as you might think! Which means that lobster meat has been off limits since i was last here, two weeks ago.

I can attest though – boiled or steamed, there’s absolutely no way anyone would know that these creatures were alive before they died if we just decided now that all life

Leave a Comment