Lobsters, Swiss Style

Advent is a lovely period.

Friends pop by and visit you. And if you’re really well-liked, they sometimes even bring a gift or two.

Which is exactly what our crazy Italian pals did today:

Carefully check out the pic and you will notice:

• 4 live lobsters
• 3 live crabs
• 2 kilos of Venus Mussles
• 2 kilos of fresh tuna
• 4 fresh daurades (a.k.a. bream)

Totally nuts, I tell you. And that’s only when the fun actually started: I mean, what do you do late on a Wednesday evening with 4 live lobsters? Stick them into the freezer? They’re alive, remember.. Cook and eat them? It’s already past 20:30..

Pre-cook and eat them the day after? RIGHT!

So how do you humanely kill a lobster before cooking it? WRONG.. There is no other way than the one you all know about:

1. Boil water
2. Stick in lobster head-first
3. Throw-up over the balcony.

So I sat there as the water was starting to boil, talking to the things:

If you’ve never plunged a living being into a pot of scalding liquid before, believe me: it’s not worth trying out. I did it 7 times in a row and it took me the rest of the evening to recover.

We devoured the vongoles and treated ourselves to some tuna tartar. But I couldn’t help thinking about the murderous acts I’d just committed.

And no: I can’t tell you if they scream when they die. I held my hands over my ears to be spared their (eventual) agony..