This is a "How To Video" of the humane way to kill a live lobster before steaming it in a pot.
This Fourchu lobster is considered the "Kobe Beef" of lobsters. Found in the arctic climates of Nova Scotia is touted to as "plump, taste of the sea, and it's all flavor. These lobsters are sustainably harvested where the extremely cold water and the undersea geology give them a complex quality," says culinary school's chief executive, Dorothy Hamilton in a New York Times post. For more "how tos" go to http://cravelocal.com