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Lobster, to Kill
There is considerable controversy as to the most humane method of killing/cooking lobster.
The choices are -
1.To put the lobster in cold water, which is slowly brought to the boil (the lobster supposedly becoming soporific, before suffering much pain; but in actual fact thrashes around and will jump out of the pot unless a lid is weighed down.
2.To put the lobster straight into boiling water.
3.To plunge a sharp knife or skewer through the top of the head behind the eyes - so killing it instantly.
The choice is yours, but it"s thought that lobsters have very primitive nervous systems, and don"t feel pain in the same way as us. The first method seems to be the one most favoured.
Either way, lobsters are best boiled in sea water, or water with lots of salt added. A half kilo lobster needing about 15 minutes, and a three-quarter kilo one about 20 minutes.
Always buy a lobster that feels heavy for its size, or you might find one that's just changed its shell, and has rather watery flesh.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.