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48 votes
Accepted

Why do shrimp / lobster / crab turn pink or red when cooking?

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 ...
Fabby's user avatar
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31 votes

Which method of killing the lobster would cause the least pain and distress?

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. ...
Netduke's user avatar
  • 1,074
28 votes

How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

Short answer: you can't, but probably not for the reason you think. Longer answer: the phrase you're quoting above, 干燒/乾燒, means "dry-fried", which generally (and somewhat paridoxically) ...
FuzzyChef's user avatar
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12 votes

Which method of killing the lobster would cause the least pain and distress?

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 ...
Morgan Thrapp's user avatar
8 votes

Why do shrimp / lobster / crab turn pink or red when cooking?

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 ...
Kris's user avatar
  • 181
3 votes

Which method of killing the lobster would cause the least pain and distress?

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/...
PStag's user avatar
  • 251
2 votes
Accepted

Recipes say not to boil butter for beurre monté - why?

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 (...
Juliana Karasawa Souza's user avatar
2 votes
Accepted

Will lobsters caught in June be shedders?

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 ...
GdD's user avatar
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