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49

Crustaceans like shrimp, lobsters, crabs and crayfish have a pigment called astaxanthin in their shells. Astaxanthin belongs to the terpines class of chemicals of which the carotenoid ¹ class is a subdivision and, in a marine environment, gets produced by an algae that is subsequently consumed by crustaceans (and other animals like salmon, red trout, red ...


32

Put the lobster in the freezer for about 30 minutes, it will basically be in a sleeping/coma state when you take it out. Then cut into its head lengthwise to destroy its brain before it wakes up. Some people say that killing the lobster in a less stressful way gives the meat a better texture/flavor. But personally I have not been able to tell any ...


12

I've not tried it personally, but I've heard good things about using clove oil to anesthetize the lobster (incidentally, the same link that the second quote in the question is pulled from). The above link details a series of experiments done by Dave Arnold and Nils Noren on 7 different methods of killing lobsters, including the freezing mentioned by Netduke'...


8

This is most probably due to the occurrence of a specific carotenoid (Astaxanthin) in their body. This carotenoid (like many others) is susceptible to enzymatic or nonenzymatic oxidation, which depends on the carotenoid structure, the oxygen availability, enzymes, metals, prooxidants and antioxidants, high temperature, and light exposure Sources: ...


6

The way fish (shelfish included) is dispatched impacts both its flavor and texture. The Japanese have a long history of this knowledge. This type of fish killing is called ike jime. Dave Arnold did some interesting research on this. You'll find it here: http://www.cookingissues.com/index.html%3Fp=5731.html Bottom line: How you kill a lobster does ...


6

I have lobstered from Montauk New york all the way to just south of Greenland. I come from a family that has been deeply involved in the losbter fishing trade since the late 18th century. My grandfather, uncle and brother have all, in their repective times, been consultants to the national lobster fisheries advisory board of both Canada(my grandfather) and ...


4

Does cooking a lobster alive alter the flavor/texture? No, not really. Is there any truth to the claims that lobsters don't feel pain? Absolutely not. They feel pain just like you do. Does killing a lobster before cooking alter the flavor/texture? Nope. Are there other ways to kill a lobster so it doesn't suffer the horrible pain of being boiled alive?...


4

Possibly two reasons: environmental concerns and a lack of standards. For the environment, Ramsay has often advocated for restaurants to serve fresh, local seafood wherever available. He supports local industry and sustainable harvest. He has a recent scathing documentary about shark fin soup, openly protesting inflated prices for the rare, costly, and ...


3

As a lobster fisherman in Nova Scotia, I can say chef Ramsay is full of himself. He should never comment on anything that he has no idea of what he is talking about. If you are in a restaurant in Florida and you are served a Maine lobster, you have an 80% chance of getting a lobster from Nova Scotia, New Brunswick, or Prince Edward Island, though this is ...


3

I do not know objectively if this 'causes the least pain and distress', but just putting the point of the knife through the back skull and cutting down the front is fast. Demonstrated in e.g. this YouTube video


3

Less of a practical suggestion but suffocation with a noble gas would not hurt a human and is being considered as a way to kill livestock. For a lobster this should work the same. https://vimeo.com/83750163 video shows around the 30mins the effects on a human and 40mins for use in farms.


2

Cooking doesn't equal boiling, mind. For example, sous-vide cooking cooks something at very low temperature. Beurre monté is a sauce of emulsified butter, which will remain emulsified up to 80-85ºC (more or less). If the temperature goes up, your sauce will separate into fat (~80%) and water (a little less than 20%), will lose texture and you also might end ...


2

Probably not, the shedding season starts mid-late July according to this site: By mid-to late July the Gulf of Maine begins to warm up significantly which triggers the seasonal molt. The end of June is generally not going to be warm enough, however you might get lucky as sometimes its early, and it's worth asking because they are the most amazing ...


2

In my comment, I referred to the CookingIssues write-up on Giant Lobsters. The site went down, so it was impossible to get the 'conclusions'. The site is back up again, in a way, so here it is: “Do you normally get 20 pound lobsters?” I asked him. “Yep,” he replied, “we sell ‘em all the time.” I decided that the lobster shouldn’t be cooked whole. ...


2

roughly 9-11 minutes for pound should be ok


2

Sure, freeze away. It's not going to be as good as eating it fresh but it's better than throwing it away.


1

Assuming you can get fresh lobster, you definitely should keep it as fresh as possible prior to cooking. Generally, that will mean keeping the bug alive until it's cooked. I haven't heard of this effect myself, and if it's true, I very much doubt that it's due to the lobster "suffering". If anything, it's probably just that a vigorous boil applies too much ...


1

Yes. I'm sure I have eaten some, on multiple occasions. Frankly there aren't many animal parts that we can't digest.


1

I believe the restaurant owner called it Maine lobster is to differentiate it from other species we call lobster such as rock lobster. Maine lobster describes all (western) North Atlantic lobsters whether caught in Canada or the US. To further this answer refer to the definition of American Lobster on Wikipedia. It is also know as Maine Lobster and ...


1

I believe it is the same thing that sparkling wine from Champagne can be called champagne, but those made outside of it cannot be named that way. I watched that clip and it Gordon picked on false advertising, regardless if there are actual difference in taste.


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