New invention leaves the meat better tasting than boiling them alive
A new invention from a husband and wife team of British barristers not only kills lobsters humanely and quickly, but leaves the meat better tasting than boiling them alive. Simon and Charlotte Buckhaven’s “Crustastun” is an RSPCA-approved machine that uses an electric current to humanely stun crustaceans, including lobsters, crabs and langoustines. The machine not only kills them kindly (within five seconds) but, because it does not unduly traumatise the creatures, avoids creating “the cortisols and adrenalin found in the meat of a stressed animal that make it tough and acidic,” says Simon.