Lobster - Suggestions please!

[shaunbhoy]

Edit: on reflecton that was a poor choice of words. I was referring to the lady's culinary skills

Too late zippy. That particular genie is out of the bottle now!

[Zippy]

[QUOTE=MarillionFan;1166101]Why not harvest their cereberal cortex and create a new robot lobster to take over the world!

They don't just operate via the cerebral cortex (not sure they actually have one). That robot almost certanly won't have anything equivalent to a brain anyway.
I'll go quietly ...

[MarillionFan]

[QUOTE=Zippy;1166109]

Why not harvest their cereberal cortex and create a new robot lobster to take over the world!

They don't just operate via the cerebral cortex (not sure they actually have one). That robot almost certanly won't have anything equivalent to a brain anyway.
I'll go quietly ...

If you have any bugs with my Lobster, please prod the chimp, (or some other bollocks to that effect))

[doodab]

Frequently Asked Questions - Lobster Anatomy | AVC Lobster Science Centre

All your lobster questions answered.

Lobsters have a series of 15 nervous ganglia that span the length of the lobster, on the ventral side or belly side, with nerves projecting from each of these ganglia. The first ganglion is the closest thing to a brain. In general, for an organism to perceive pain it must have a complex nervous system. Many scientists that are studying the nervous system of lobsters tell us that they do not process pain. Lobsters don’t have a cerebral cortex, which is where pain is processed in humans or dogs and cats. If they do feel pain, it is most definitely in a different way than humans do. A new study out of Norway concluded that most invertebrates - including lobsters, crabs, worms, snails, slugs and clams - probably don't have the capacity to feel pain.

[DaveB]

The professionals are on the case - you can't go wrong!

(you'd be amazed what she can do with some cider and a rodent)

Look out Pogle, don't let them buy you a drink, they're trying to marinade you!

[DaveB]

Ravioli is always nice, you can keep it simple with a butter and fennel sauce or use the shell to make a reduction and use that with some pernod to make a buerre blanc. Serve with a nice crisp maçon white.

I find butter sauces tend to be too oily with pasta. Still use the shells for the reduction, but use it for a cream sauce instead ( thats just my opinion though )

[Gibbon]

Two little words: Food poisoning.

One slightly bigger word: commonsense (Mrs G obviously)

[Gibbon]

Has the projectile vomiting stopped then?

You're going to have to remind me please.