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A little while ago I came across a lobster underwater and being almost lunchtime my hunter gatherer instincts were uppermost in my mind. I tried grabbing its feelers but they slipped through my fingers as said lobster snuck back into his hole. I didn't fancy stuffing my hand into the hole after looking at Mr Lobster's claws so Mrs Cat was never presented with a lobster and the words "Can you cook this?".

Is there a YD approved, satisfaction guaranteed way for catching lobsters?
 

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The man who makes nice "SHINY" things
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If you take some ferry liquid or bleach in a bottle down with you and quirt it in their hole they will come out rubbing their eyes then you can pick them up easy peesy :D Only jokeing !!!!

Or get a Re-Breather then they can not here you coming
 

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Apprentice houseplant
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Agreed with the catching method but less so with the killing method.

It might seem peaceful but the process of their death is no more pleasant than you dying by dehydration by drinking vast amounts of seawater. Stab em through the shell with a small screwdriver and wiggle it upwards - there are plenty of google tips about how to this so it destroys their 'brain'

David
 

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Dive Ninja and now Trainee Kit-donkey
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Speak for yourself Xav. I'm there to observe wrecks; the wildlife just gets in the way. If there's a lobster there, I'd have no qualms in bagging it if it's big enough.
Dont get me wrong nick this is purely my opinion of how we should behave, or more accurately how I choose to behave. I know a lot of divers that were taught many moons ago who view the sea and the fruit she bears as their bounty. Kind of a 'fair game' attitude, which is fair enough because when they were taught to think this way there were'nt the problems of exploitation that exist today.

With regards to your diving, obviously if you're trying to get into a wreck and there's a big lobster in your way then the best thing to do is shove it in a goodie bag where it cant be a nuisance anymore :teeth:
 

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Just not enough dive time.
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A little while ago I came across a lobster underwater and being almost lunchtime my hunter gatherer instincts were uppermost in my mind. I tried grabbing its feelers but they slipped through my fingers as said lobster snuck back into his hole. I didn't fancy stuffing my hand into the hole after looking at Mr Lobster's claws so Mrs Cat was never presented with a lobster and the words "Can you cook this?".

Is there a YD approved, satisfaction guaranteed way for catching lobsters?

Whilst I dont take stuff from teh marine environment be it tat, spidge or life I understand people do, being human nature to kill and eat things. So first off, do you know if there is a minimum size, do you know when or if its in berry and do you know how to kill it quickly and with the least amount of suffering, will you cook it and eat it, so as to not waste a life for nothing. If you can answer yes to all of these then go ahead, just dont expect me to be overly happy that you have bagged one i.e. the one that I and a few other divers wont get to see (ever again) thereby reducing my enjoyment of the dive, I go to see life, the wreck just gets in the way (usually) :).
 

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I remember lobsters and crabs being cooked in the Shetlands when I was growing up. It put me off them for life...

I feel so sorry for them now I was almost tempted to 'accidently' return a lobster that one of the guys came up with on the boat last week.

Each to their own though - I'll let them be :)
 

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Utrinque Paratus
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well as Steve said Grab it on the back and put it tail end first into the bag once on the boat transfer to a box and cover with wet paper

like this little beggar



And then just hand into a chef for this





Graham
 
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Catching them? - looks like Milldog has a proven method!:teeth:

They always seem to get away from me!!

As for everything else - found this on t'internet.


Storage

Live Lobsters are comparatively hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, though after travelling they may be weak and, as with Crabs, they should be checked regularly, if in any doubt cook straight away. While we make every effort to ensure they arrive alive, we cannot guarantee it, but if they have expired during the journey they will still be good, provided you cook them straight away. Once cooked treat as any cooked food and store for up to four days in the coldest part of your fridge.

Killing Lobsters.

It appears that there are many different ideas on the way a Lobster should be dispatched, from drowning in fresh water to dropping them into boiling water. Many of the ideas have a certain merit since a Lobster is a cold blooded creature with no brain as we understand it, except for its nervous system with two processing centres, and body fluids which are pumped around it's system by muscle movement. It is not possible to kill it, in the normal meaning of the word. I believe the RSPCA suggests two hours in the freezer, however since we have a cold room which operates at 0 C to -1 C we simply put them in there for 4 to 5 hours where they cool slowly. This slows down their metabolism to such a low level that they peacefully sink into oblivion, then they are cooked without even knowing. There is some research being done on an electrical stunning system which is is intended to be more a more humane system.
Incidentally never remove the bands on it's claws, they were put there to prevent them eating each other as they are carnivorous, and they are very fast and strong at room temperature. Our tanks are maintained at below 6 C to slow them down but they will still have a go at me when I put my hand in.

Cooking.

Lobsters have a thinner shell than Crabs so require slightly less cooking time, otherwise the same system applies.

1. Using the largest saucepan/fish kettle you have, half fill with fresh water and add plenty of salt, we use half a cup to a gallon of water ( 150g salt to 4 1/2 liters water) and bring to a vigorous boil.
2. Drop the Lobster in and bring back to the boil, won't take long.
3. When the water comes back to the boil start timing. We use 15 mins for Lobsters up to 1 1/2lb and add 5 mins per pound over that.
4. When the time is up, carefully pour the whole lot into your sink and wash off with fresh water to remove any surplus protein.
5. Allow time to cool then prepare as follows.

6. Pull off the claws and crack them, and remove the white meat.
7. Either Pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey feathery gills. The top shell will have a little cream in as a crab, and the body (where the legs and claws were attached) contains more white meat. We find the handle of a teaspoon useful for extracting it.
8. Or Using a large pointed chopping knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.

PLEASE NOTE:- Some Lobsters contain a green liver or "tamale" which may be eaten, and is considered a delicacy by many lobster gourmets. Not everyone likes it, however, so tread carefully if this is your first time. Females may contain eggs. They may appear red and hard or black and gooey depending on their stage of development. They are edible if rinsed first. (The eggs, like the tamale, are for the seasoned explorer only!)


ATB

Roy
 

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Scallop serial killer
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I agree. Totally. As divers we should be there to observe marine life. Not eat it. If everyone took one lobster on a dive there'd soon be none left. It can't be sustainable. There's enough overexploitation of marine stocks as it is.

Paff - it's one of the great pleasures of diving. Grab it from the top, shove it in a bag, present with great pride to loved ones, boil, break open and savour! Yummmmm.
 
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