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Lobsters don't feel pain


Mediaman

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http://www.cnn.com/2005/TECH/science/02/15...n.ap/index.html

 

 

I prefer to dismember a live lobster and fry him up in some garlic and olive oil. Then add two cans of San Marzano tomatoes from my hometown of Napoli. Cook everything down add some salt, fresh parsley. We southerners are not big on spicey foods. But you can easily make this Fra Diavalo by add some hot red paper flakes in it. Pour sauce over linguine and enjoy one my favorite dishes. BTW when its halfed and frying its still moving in the pan. :D

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http://www.cnn.com/2005/TECH/science/02/15...n.ap/index.html

I prefer to dismember a live lobster and fry him up in some garlic and olive oil.  Then add two cans of San Marzano tomatoes from my hometown of Napoli.  Cook everything down add some salt,  fresh parsley.  We southerners are not big on spicey foods.  But you can easily make this Fra Diavalo by add some hot red paper flakes in it.  Pour sauce over linguine and enjoy one my favorite dishes.  BTW when its halfed and frying its still moving in the pan. :D

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I used to split live lobsters while working at Wegman's.

 

Gross, but come on man! They're glorified bugs!

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