One Maine restaurateur says blowing smoke over lobsters before plunging them into boiling water makes for a happier crustacean and a tastier dish

For decades, seafood lovers have struggled with a confounding ethical dilemma: how do you balance out the delight of a lobster dinner with the discomfort of boiling one alive, generally regarded as the proper way to prepare the crustacean delicacy?

Related: Is it wrong to boil lobsters alive?

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Read More Restaurant tries marijuana for lobsters to take the edge off being boiled

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