Week 32: Cooking live lobster

Quite a simple task this week, I was approached by our catering manager at work to come into the kitchen and try something for my blog.

I walked into the kitchen and could smell the fish from outside the door. I hate fish the little slimy buggers, so was thinking the worst. Once I opened the door, it was worse, a box full of live lobsters, in ice. The challenge was simply pick up a live lobster and help the chef cook it. Picking the lobster up was the worst thing, I was told they are aggressive things, and fortunately their pincers were taped up. Just the way the little monster wriggled around in the box was off putting enough for me.

I did however have to pick it up, it was using it’s legs to push me away like mad, but I held on all the same. I didn’t enjoy holding it all. The smell and the wriggling made the whole experience very unpleasant.

Live Lobster

Cooking lobsters alive is the way to cook lobsters apparently.. It reduces the chances of food poisoning I’m told. I couldn’t physically cook it myself, the thought of cooking the little monster alive, was too much for me. I’d happily eat a lobster I haven’t seen cooked, but I think there would be blood on my hands if I had to kill the creature myself. Note to self, you have no career as a chef.


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