Published on 28 Jun 2015 | about 1 year ago

Comment from our viewer: Choleric Raven
"Mainly because I'm seeing a lot of people asking "why didn't you sever/stab/destroy the brain first?" allow me to explain a bit. First; A lobster's brain is distributed throughout its body as a network of ganglia (balls of nerves that don't act as a central brain on their own, but work as a system or lattice of small interconnecting parts of a brain to achieve the same effect. Nearly all invertebrates have the same system) When he cut the lobster in half, he effectively destroyed its brain, while simultaneously destroying the heart with the initial cut. Also the lobster was probably experiencing severe hypothermia (being chilled to close to 0 Celsius). Hypothermia causes a numbness in most living things. this is especially potent in cold blooded creatures which are rather famous for hibernating when their core temperature reaches a constant low. From a culinary standpoint, the chef also has a very short time to prepare the lobster after it dies as the lobster's body releases the tomalley (essentially lobster liver) into the meat. Tomalley contains a large amount of potentially harmful toxins (as most livers do) sot its really all about speed when it comes to preparation.

So to top wrap things up, you can't kill a lobster instantly by severing its head, as the brain is spread throughout its body, he severed most of the "brain" from the other parts of the brain AND the thing was essentially catatonic at the time. Seems far more humane than plunging it into a pot of boiling water (which takes about 3-6 minutes to actually kill a lobster.)" Thank you for your comment for everyone.

There's absolutely nothing better than fresh seafood, especially if it was just just live prior to you eating it. For this week's episode, we serve up a live Maine lobster sashimi style, and really, there isn't a better way to enjoy this meat. Most places across America serve this decadent dish either steamed, or cut in half and then broiled until it's over done. We, on the other hand show you another way, and that's to lightly boil the meat for just seconds, and then enjoying it with some soy sauce and wasabi, or with ponzu sauce. If you try it this way, you will have realized the sheer tenderness of this amazing meat, so give it a try and tell us what you think.

For those of you who are saddened by the prolonged death of the lobster, you can be comforted to know that Chef Hiro went straight for the heart, and not the brain, when he used his knife first. The lobster didn't live more than seconds after his first cut. Here's a picture of the lobster's anatomy:
stg.rutgers.edu/images/STGfigu.. .

Here are a few links that show you how other prepare lobster, rubber bands and all, so the next time you're scrutinizing us to death, take a look at how the experts do it...

Eater: www.facebook.com/eater/videos.. .

Epic Meal Time: www.youtube.com/watch .

Jamie Oliver: www.youtube.com/watch .

Jamie Oliver: www.youtube.com/watch .

To get 10% off all your culinary needs, visit www.knifemerchant.com and use code NKB10 at check out which is good for 10% off your entire order on everything you see there. They can ship internationally too; you just need to see what your import taxes are.

As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

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