Tuesday, May 24, 2005

It's not to die for

Might I shake your desire for palatable delights with a prediction? The use of animals as a source of sustenance is going to become anathema in developed nations by the end of the century. Only 2.5% of Americans are vegetarians, but between the ages of 18-29 the rate is 6%. Now is your chance to throw in with the trendsetters! At least hear Sebastian's story.


How did this little critter get to his open-air resting place? He was shipped in from Eastern seaboard or possibly from a farm in Norway this morning inside a large baking dish to the refrigerator, blindfolded, bound, and contained in a brown paper bag for the day. When the evening rolled around, two scenarios may have played out. The first via steaming:
Place about 2 inches of salted water in a large kettle or pot and bring the water to a boil. Place the lobsters into the water, one at a time, and allow the water to boil once more. Begin your cooking time when the water
returns to a boil. Steam the lobsters for approximately 15 minutes for a 1 to 1¼-pound lobster or about 18 minutes for a 1½-pound or larger lobster.

It's not so bad--the creature expires immediately after contact with the boiling water. Their feeble bodies can not tolerate water beyond 90 degrees Fahrenheit. Tossing them into the bubbling pool is like throwing a human into an active volcano. Of course, they change colors and twitch after hitting the water, but ignore that. For all intensive purposes they are already dead.

The second option allows these crustaceans to enjoy existence for a little longer:

Fill a large pot one-half to two-thirds full, allowing about 2½ quarts of water for each lobster to be cooked (water should cover the lobsters). Add 2 tablespoons of salt for each quart of water. Bring the water to a full boil over high heat. Place the live lobster head down until completely submerged. When the water returns to a boil, cook the lobsters for ten minutes for the first pound, and three minutes for each additional pound.

Lobsters and their amphibious friends, the frogs, apparently have quite a bit in common. Submerge them in a comfortable aquatic setting, make it increasingly cozy, and they won't even realize their proteins are breaking down and they are being boiled alive. Nothing in common with we humans, however--we would realize the peril posed by rising water temperatures and find dry land. Well, perhaps some mentally handicapped citizens, a la Terri Schiavo, wouldn't realize or be able to adequately react to the danger, but who wants to eat another human? That is barbaric!

Not sure if they have yet passed on? Just give the head a slight tug:

If the antennae remove easily, the lobsters are done.

After sufficiently steamed or boiled, it is time to dismember the carcass and begin feasting. A tip to keep in mind that I forgot to mention earlier concerning the storage of the succulent little guy:
Do not seal a live lobster in a plastic food container or in a plastic food storage bag because they need to breathe.
Got it? This animal is in our care and we must assure its survival!

Yes, I realize that lobsters are carnivores. If we were six inches tall and laying at the bottom of the sea, Sebastian would not hesitate to gobble us up. And natural selection infused us with the power of Nero. Why turn our back on it now (cholesterol aside)? Maybe there is no reason. Still, pondering whether it is necessary to annihilate an animal for food in a country where there is no economic necessity to do so is worth a little contemplation. The call is yours to make, emperor--give the thumbs up or thumbs down.


St Wendeler said...

But Lobster is soooooooooooooooo goooooooood. My favorite is beer battered lobster tail, which one can try at the Blue Heron in the Lake of the Ozarks.

And seafood is goood...and beef... and chicken. and don't get me started on some nice dry rub bbq ribs.

And about keeping them out of the plastic bag, that's because Lobster can go bad after it dies - quick. thus the need for the "emperor" to do the dirty work at home themselves. Otherwise, one must get just the lobster tail.


BTW, added you to ARC's blogroll. Great site!

St Wendeler
Another Rovian Conspiracy

crush41 said...

Heh, there's not much I can say. You eat what you like. But the process of making lobster seemed especially brutal to me, so I thought I'd point it out. Thanks for the listing--I'll gladly respond in kind.

Anonymous said...

AE, I would love to read your comments on the latest series Top Chef Masters. the winning chef is from Oklahoma and he specializes in Mexican cuisine