Bounce Magazine February 2016

FEBRUARY FEBRUARY 2016 | 2016 ISSUE | ISSUE #40 | #40 FEATURE
in the freezer. After lots of research on the
Internet, we decided the best course of action
was a quick death; and yes... of course I’d
bloody named the lobster by this point! So my
partner Sam, manned up to the task and I have
to confess, I was very grateful.
Whenever I had eaten lobster before nothing
could have prepared me for the sadness we
both felt at this moment. As the knife came
out, we were even more traumatized to see it
still moving.
You may think this article is truly disgusting or
you may think we were being pretty pathetic,
either way I have to say that this was not an
ordeal I wanted to put myself through in a
hurry again.
As we cooked the lobster accompanied with
steak, salad and some homemade chips, the
meal left a sour taste behind and I felt sick for
most of the evening. Karma at its best! In fact
even when entering the kitchen the next day it
felt like a murder scene.
What they don’t tell you is that this is
completely normal. As we squirmed and
panicked around the kitchen, tension started to
build around us, and emotions started to take
over the cooking. At this point we knew the
damage had been done.
So if you have what it takes to cook your own
lobster my advice is to make it quick, the
RSPCA also back the theory. If you are not
good with this either stick to the restaurants or
become a vegetarian. Perhaps the lesson is ‘if
you can’t kill it, don’t eat it’?
Need help with a ‘first time’
dilemma? Email us at
hello@bouncemagazine.co.uk
RSPCA’s unacceptable methods of killing
• Cutting the lobster across the body and thus
separating the head from the tail without first
destroying the nerve centres
• Boiling them alive
• Leaving lobsters in freshwater to drown
• Removing flesh from live animals
• Serving live crustaceans
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