Comments on: How to become a Seafood Anesthesiologist and Kill your 4th of July Lobster http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/#comment-280627 Wed, 29 Aug 2012 23:10:28 +0000 http://www.cookingissues.com/?p=5731#comment-280627 Good question, I’m not sure.

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By: Howard Li http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/#comment-280572 Sun, 12 Aug 2012 14:08:11 +0000 http://www.cookingissues.com/?p=5731#comment-280572 Would it make any sense to emulsify the clove oil for better dispersion, or does that deactivate it and make it no longer suitable for the purpose of anesthesia?

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By: ozdave http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/#comment-280571 Sun, 12 Aug 2012 09:01:59 +0000 http://www.cookingissues.com/?p=5731#comment-280571 Yeah. I don’t think you have to be a PETA foundation member to object to boiling animals to death.

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By: davearnold http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/#comment-280445 Mon, 09 Jul 2012 17:04:38 +0000 http://www.cookingissues.com/?p=5731#comment-280445 I actually tried that the day after my post. Worked well. You do lose less fluid upside down. Haven’t tried any side-by sides yet.

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By: davearnold http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/#comment-280444 Mon, 09 Jul 2012 17:03:48 +0000 http://www.cookingissues.com/?p=5731#comment-280444 That should work

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By: uah http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/#comment-280439 Thu, 05 Jul 2012 19:09:02 +0000 http://www.cookingissues.com/?p=5731#comment-280439 “The heart beat for 1 minute 53 seconds.”

Uah – honestly this is the reason I do not eat lobsters. We (humans) have achieved the luxury to breed (or catch) all kinds of animals in order to eat them. Why the hell do we have to torture some of the to death?

(I’m not a vegetarion or s.th – I just don’t want to torture an animal to death just for eating it).

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By: Michael Q (@Epicuranoid) http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/#comment-280437 Thu, 05 Jul 2012 16:30:29 +0000 http://www.cookingissues.com/?p=5731#comment-280437 As a Mainer and a cook I have developed a very successful technique of making a rapid stab and downward slice through the mandibles while the lobster is on it’s back. In a fraction of a second the brain is split and you don’t need tape. This is typically the first slice you make (the kill) when you split a lobster for broiling or stuffing.

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By: Garry Bowcott http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/#comment-280436 Wed, 04 Jul 2012 15:36:04 +0000 http://www.cookingissues.com/?p=5731#comment-280436 Interesting piece. Any thoughts on splitting the lobster in half after anaesthesia and then sauteeing?

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By: David http://www.cookingissues.com/2012/07/04/how-to-become-a-seafood-anesthesiologist-and-kill-your-4th-of-july-lobster/#comment-280435 Wed, 04 Jul 2012 09:32:27 +0000 http://www.cookingissues.com/?p=5731#comment-280435 It’s great to be an American. Thank you, Dave.

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