CrustaStun Gadget

by Andrew Barrow (Subscribe to Andrew Barrow's posts)
Posted May 8th 2006 2:25PM
Filed under: British Isles, Newspapers, Food Gadgets, New Products, Shellfish

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An English barrister has invented a gadget that kills lobsters within 5 seconds. The CrustaStun is a more humane method of killing lobsters rather than being boiled alive.

The gadget is to go into commercial production in several versions including one small enough to be the 'must-have' kitchen accessory. The industrial sized version is already in use by the Blue Seafood Company, in Paignton, Devon, and Cromer Crab, of Norfolk. A smaller version suitable for restaurant chains, catering organisations and large hotels will be available soon at a cost of about £1,500 to £2,000.

Hopefully the home version will look a little more trendy - perhaps a KitchenAid-type makeover - than the industrial looking model pictured.

Tags: crustaston, food and drink, FoodAndDrink, kitchen gadgets, KitchenGadgets, lobster

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Reader Comments (Page 1 of 1)

5-08-2006 @ 3:16PM

Mike said...

Wouldn't it be much easier and cheaper to boil them alive?

5-08-2006 @ 5:14PM

Finished.Law.School said...

Isn't half the joy of eating lobster getting the chance to boil them alive?! That joy should never be taken away from lobster lovers.

5-08-2006 @ 5:21PM

nika said...

Its not like they passed a law that you HAVE to use this.. you can use this or you can continue you backroom shennanigans with the crustacea.

5-08-2006 @ 8:42PM

Sir Not Appearing in this Blog said...

I would think the fastest execution method would be to simply cut the bug in half with a heavy chef's knife and toss the halves into a hot skillet. I've seen this done a few times.

Considering that a lobster's brain is smaller than a US penny, I doubt it would even have a chance to realise something was happening to it. Boiling seems like it would definitely take longer.

5-09-2006 @ 3:49AM

Berkana said...

The fastest, most painless way to kill a lobster is to strap a chilled (and therefore numb) lobster to some high explosive and detonate it.

. . . but if you want to eat it, I read that chilling a lobster until its numb before steaming it to death with superheated steam is not only fast, but that the chilling effect numbs the lobster enough where it won't know it's dead until its unable to know that it's dead--if lobsters have the capacity to appreciate the fact of its death to begin with. I think of them as tasty meat filled robots with crusty shells.

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