Cruelty to Crustaceans

Theodoric · 03-09-2006, 10:51

As you will no doubt be aware, lobsters are cooked by being plunged alive into boiling water. However, part of a recipe for Vichyssoise in yesterday's Guardian magazine did rather startle me. The sentence in question starts:

Remove the heads and tails of the langoustines while they are still alive . . .

I leave it up to the reader to decide whether this is a culinary practice too far.

danielf · 03-09-2006, 10:57

I once ate 'steamboat' in Bejing. It's like a fondue, but you cook the items in a broth rather than oil. We ordered prawns amongst others, and were a little surprised when the bowl of prawns had a lid on it. The lid was there to prevent the prawns from jumping out...

We felt a little awkward cooking the prawns alive. On the plus side, the prawns were fresh

Chop sticks are not very good for picking up live items btw.

03-09-2006, 10:59

Bet it tastes nice though lol
If you lop the head off first surely thats better than plunging it in boiling water? decapitation must be quicker and less painless. Spose some will take the tail first though lol

Theodoric · 03-09-2006, 11:21

Quote:

Originally Posted by zinglebarb

Bet it tastes nice though lol
If you lop the head off first surely thats better than plunging it in boiling water? decapitation must be quicker and less painless. Spose some will take the tail first though lol

Yes, but do you lop the head and tail off, or do you pull them off as you do with ordinary prawns? Are langoustines a bit to large to let you do that?

TheNorm · 03-09-2006, 11:28

Quote:

Originally Posted by Theodoric

As you will no doubt be aware, lobsters are cooked by being plunged alive into boiling water. However, part of a recipe for Vichyssoise in yesterday's Guardian magazine did rather startle me. The sentence in question starts:

Remove the heads and tails of the langoustines while they are still alive . . .

I leave it up to the reader to decide whether this is a culinary practice too far.

Interesting question. I suppose the poor blighters have been gasping for air for so long, decapitation is probably a welcome relief.

What about fish that are caught at sea - how are they killed? And crabs - how do you decapitate one of those?

In the future I suppose seafood will be despatched painlessly, listening to Beethoven's Symphony #6, viewing images of life on a coral reef...

**Maggy J** · 03-09-2006, 12:00

Quote:

Originally Posted by Theodoric

As you will no doubt be aware, lobsters are cooked by being plunged alive into boiling water. However, part of a recipe for Vichyssoise in yesterday's Guardian magazine did rather startle me. The sentence in question starts:

Remove the heads and tails of the langoustines while they are still alive . . .

I leave it up to the reader to decide whether this is a culinary practice too far.

Which is why I leave such niceties to the chef....

Jules · 03-09-2006, 12:04

I can't even watch it being done on the TV never mind doing it my self

**Hugh** · 03-09-2006, 12:04

Luckily, I don't like sea-food

Halcyon · 03-09-2006, 12:13

I like sea food but would not be comfortable with cooking them.
As Incog says, some things are best left to the chef.

Angua · 03-09-2006, 12:51

I can manage to clean and prepare (dead) squid or peel a cooked prawn but as for gutting and descaling fish

Theodoric · 03-09-2006, 14:25

For anyone interested, here is the recipe.

03-09-2006, 14:28

well I used to be a butcher these things dont bother me at all id eat it

Gareth · 03-09-2006, 15:04

Captain Birds Eye takes care of all that business for me

idi banashapan · 03-09-2006, 15:16

Quote:

Originally Posted by Theodoric

As you will no doubt be aware, lobsters are cooked by being plunged alive into boiling water.

I believe they are put in the water when it is luke warm. As the temperature rises, they go to sleep. They obviously die once the water is hot enough, but in the mean time, they dream sweet things never to be.... This 'saves' them the scolding water hurting them... so i have been told...

Theodoric · 03-09-2006, 15:17

Quote:

Originally Posted by Bender

I believe they are put in the water when it is luke warm. As the temperature rises, they go to sleep. This 'saves' them the scolding water hurting them... so i have been told...

You could well be right; I've never tried it myself. Personally, I feel that, considering its price, lobster is a much overrated dish.