Chef Chris Valdes<\/a> explains. \u201cThe moment a lobster dies, things start to change quickly, so boiling became the standard because it\u2019s fast, reliable, and keeps the meat at its best.\u201d<\/p>\nWith this in mind, freezing lobsters beforehand could affect the overall quality. As Valdes explains, the flavor may be largely unaffected, but the texture can still change. \u201cIt can get a little softer, not as juicy. For a high-end plate where you want that perfect bite, it\u2019s not my first choice. But if done right, it\u2019s still workable,\u201d he says.<\/p>\n
Delish<\/em> Senior Food Director Robert Seixas agrees that more humane alternatives are worth considering. He believes the spiking method is likely the most humane, though he also suggested another option: placing lobsters in a hypnotic state before boiling. Apparently, you can balance a lobster on its head and stroke between its eyes to lull it into tonic immobilization.<\/p>\nThe drawback of these methods is the added time as part of the prep process. \u201cRestaurants will adjust, we always do,\u201d he says of what might happen if bans become more widespread. \u201cIt might mean new equipment, new costs, maybe a shift in how dishes are presented, but that\u2019s part of growth. If there\u2019s a way to respect the ingredient more, I think a lot of us are willing to adapt.\u201d<\/p>\n
It will be interesting to see whether these findings actually change the way chefs and home cooks approach lobster from here on out.<\/p>\n
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