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Saturday, April 2, 2016

EXTREMELY GRAPHIC: Lobster Cantonese (Chinese Inspired)

Warning: Like the title said, EXTREMELY GRAPHIC

There was no blood, but it was still hard to watch Master Sushi Chef Hiroyuki Terada show us his Chinese inspired lobster dish...


The hardest part may be dispatching a live lobster but if you follow our suggestion in this video by beginning at the very top of its' head and cutting straight down, this should be the "most" humane way. In our other video, we showed another way to dispatch a lobster by cutting the heart first; we were met with extreme hate and scathing comments, but we still stand by our original way.

The rest of the world throws live lobsters into a large vat of boiling water so honestly, there's more than one way to dispatch a lobster.


Hiroyuki Terada - Diaries of a Master Sushi Chef

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