How do you kill a lobster that is 4 feet and weighs like 60 LBS??!
How do you kill a lobster that is 4 feet and weighs like 60 LBS??
i tryed everything it just wont die im starving i want to eat it!!!
Additional Details1 month ago
tryed stabbing it i stabbed it like 20 times!! it almost cut my finger off it feel to the ground and grabed my Knife rofl!! lobster Vs. Boy haha it was funny i ran inside my moms room.
Answers:
1 month ago
tryed stabbing it i stabbed it like 20 times!! it almost cut my finger off it feel to the ground and grabed my Knife rofl!! lobster Vs. Boy haha it was funny i ran inside my moms room.
Double Barrel shot gun or a sledge hammer.
Oooo... How about a hot tub!!!
You've got to post a photo of that!
You gotta pee on it!
sounds like he deserves to be let go !!!!!
LOLOLOL- Plz give me your adress Ill help you eat that fuker lolol
Well im mot to fond of anything but the Legs so put the middle under a car and drive over it- You wont even have to rip the Legs off- they just fall off-
This question just made my day !!!! T/Y
man, thats a big ol lobster boy! i aint too familiar with killing there kind. ya might wanna try stbbing it up or somtin?
Wow, that's a big lobster... I have no idea...
BOILING WATER
Kill it? I'd be afraid to approach it..Eeeeek!
Well, the problem with lobster is that to cook it you have to kill it. In your case you have two options essentially. These are not jokes.
Option one: Get yourself a huge boiling pot. I'm talking industrial size. If you have a restaurant supply shop nearby you might be able to pick one up post haste. More than likely you'd need to order one. Which could be troublesome. keepy the lobster alive long enough for it to arrive, and you simply fill it with water, start it boiling, perhaps over a bon-fire, and cook it like any other lobster
Option two: This is not for the faint of heart. But the only other way to adequately cook a lobster other than boiling whole is to take it apart and cook each piece separately. the tail could be broiled or sauteed. The legs and insides could be used for a wonderful bisque. The claws and meatier portions could be boiled separately and eaten. However! To do this without losing a lot of the meat with some insane method of execution, you simply take a large knife and cut down through the top of its head, aiming toward its eyes, lengthwise. In a restaurant, if the lobster was not to be boiled, this is what would happen. You have to consider it food and simply do what needs to be done.
Of course there's always options 3 and 4.
3 is let it go.
4 is sell that son of a gun for a lot of money.
For specific directions in regards to knife work, follow the intructions below. Obviously the lobster here is much smaller, but you should do the exact same thing. And MAKE SURE THAT CLAWS ARE SECURE. No joke, a lobster that size could literally crush a few fingers.
http://www.cooking-lobster.com/cooking-l...