Kenneth wrote:
> Years ago, I knew a woman who had a Ph.D. in WDSL&OSC
> (Whatever Discipline Studies Lobsters and Other Such
> Critters.)
>
> Based upon her research, she was of the opinion that when
> they were put in a bit of cold water that was then heated
> they went into some sort of zoned out state that was far
> more humane than the boiling water route. She also said that
> because of the relatively slow increase in temperature and
> the "zoning out" that it induced, they would taste better as
> well.
>
> All the best,

Gruesome but makes sense. When animals sense impending death, they
release hormones which affects the muscles and their tastes, so I would
believe in her thesis. The woman who specializes in designing
slaughterhouses also made the same observation in her Ph.D. thesis.

On 16 Feb 2006 07:14:37 -0800, "salgud"
> wrote:

>
>Kenneth wrote:
>> On 15 Feb 2006 07:38:59 -0800, "salgud"
>> > wrote:
>>
>> >they
>> >found out that lobsters that size aren't near as tasty as smaller ones,
>>
>> Howdy,
>>
>> I remember Julia Child saying that it was important to
>> remember that they "are not vegetables..."
>>
>> In my experience, the large ones taste as good as the
>> smaller.
>>
>> All the best,
>> --
>> Kenneth
>>
>> If you email... Please remove the "SPAMLESS."
>
>I haven't had the chance to eat fresh lobster often enough to make a
>conclusion, and never eaten a really large one. My grandfather, who was
>definitely a lobster gourmet and who would only eat them fresh off the
>boat in Maine, told me the smaller ones had better flavor. I've never
>had a reason to doubt him.
>I also think that this is part of the reason that the afore-mentioned
>lobstermen were so willing, according the the account above, to put
>back any lobster above a certain size.

Hello again,

But people who harvest lobsters commercially are doing it
for economic reasons and the demand for large lobsters is
very high.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."