PETA wants a memorial to lobsters

Good day all. When I saw this last week I almost choked on my lobster roll. PETA, the People for the Ethical Treatment of Meals Dinner Animals wants to have the State of Maine erect a memorial to lobsters that were killed in a truck crash.

Yes, once again, PETA is taking a dive into the deep end of the pool. Pity they forgot to fill it up first. Here are the details of their asinine demand from Fox News:

People for the Ethical Treatment of Animals (PETA) asked Maine officials on Wednesday for permission to build a large grave to mark the site of a truck crash that resulted in thousands of lobsters spilling out onto a highway.

PETA hopes to memorialize the “countless sensitive crustaceans” who were killed during the Aug. 22 crash in Brunswick, the animal rights group said.

Police said 7,000 pounds of live lobsters were destroyed and it’s suspected it was more than 4,500 lobsters that died, according to the Portland Press Herald.

Now that is what I call a crying shame. Just think of all the lobsters that I won’t be dipping into melted butter!

The grave would “remind everyone that the best way to prevent such tragedies is to go vegan,” the animal rights group said.

No, the best way to prevent such tragedies would be for the drivers to pay attention and be more careful.

A mockup of the gravestone shows a lobster with the words, “In Memory of the Lobsters Who Suffered and Died at This Spot.”

Oh I can think of far better words. For instance, “In Memory of the payout by the insurance company for the loss of so many tasty dinners.”

PETA sparked controversy last week when the group erected a billboard in Maryland encouraging people to “go vegan” and stop eating crabs.

I recall seeing that. It ended really well for them too.

PETA said the sign was put up as “part of a nationwide campaign to encourage diners to leave crabs and other sea animals off dinner plates and in their aquatic homes.”

No, I don’t think so. I like lobster, usually steamed with fries, coleslaw and a cold beer. The former Mrs. Webmaster also likes a good lobster and loves crabs. I’ve watcher her caring for them many times. She puts them into a nice bath, usually boiling, and then a short while later, helps them shed their shells, usually with a hammer.

Once again, PETA is proving that they only care about animals and outright hate people. On the other hand, many people like other people and love lobsters and crabs. They are always inviting them in for dinner, but sadly, they never seem to be around for dessert.

Thatisall

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~The Angry Webmaster~

Postscript

As a service to our many hungry readers, I’ve located a few PETA recommended recipes:

Lobster Bisque

• 1 tablespoon butter
• 1 tablespoon olive oil
• 6 cloves garlic (smashed)
• 2 carrots (chopped)
• 2 celery (ribs, chopped)
• 2 red onions (chopped)
• 6 cups vegetable stock
• 1 cup tomato sauce
• 1/2 teaspoon peppercorns (fresh)
• cracked pepper (– fresh)
• sea salt
• 2 lobster (cooked)
• 2 bay leaves
• 1 handful parsley
• 1 teaspoon thyme
• 1 teaspoon nutmeg
• 1 cup heavy cream
• 1/2 teaspoon saffron

Directions:

Chopped the cooked lobster carcasses and separate the meat.

Heat a large soup pot on medium and add butter, olive oil, garlic, carrots, celery and onions. Add some freshly cracked pepper, sea salt and saute for about 10 minutes. Add the vegetable stock, tomato sauce, peppercorns, lobster carcasses, bay leaves, parsley, nutmeg and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered for 1 hour.

Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add heavy cream and saffron and mix. Let reduce on medium-low heat another 15 – 20 minutes. Add the meat when is done. Decorate the plates with the carcasses for a huge impact.

You can use shrimps to serve the soup with, if you think you don’t have enough lobster meat. Enjoy!

Lobster Diavolo

• 2 pounds roma tomatoes (or 28 ounces canned tomatoes with their juices)
• 2 tablespoons olive oil (plus more for finishing)
• 2 garlic (fat cloves, crushed)
• 1/2 teaspoon red pepper flakes
• salt
• 3 pounds lobster (live)
• 1/2 pound spaghetti
• 1 teaspoon chopped fresh mint

1. Bring a medium pot of water to a boil. Core the tomatoes and cut a shallow “x” through the skin of the non-core end of each tomato with a sharp knife. Working in batches, gently lower the tomatoes into the boiling water for about 30 seconds, until the skin begins to peel away from the cuts you made. Remove the tomatoes from the water with a slotted spoon and set aside until they are cool enough to touch.
2. Peel and then roughly chop the tomatoes and set aside. Pour the olive oil in a shallow, heavy saucepan and set over medium-low heat. Add the garlic and cook for about 3 minutes, until fragrant and softened, but not browned. Add the chili flakes (start with half if you’re not sure about the heat – you can add more later) and cook for another minute or two.
3. Add the tomatoes and any juices, along with a few generous pinches of salt and stir through. Raise the heat to medium and let the tomatoes come to a simmer. Turn the heat down to low and simmer gently for 2 to 3 hours, until the tomatoes have completely broken down, adding water as needed to keep the sauce from drying out. When the sauce is ready, taste for salt and add more necessary. Cover and set aside.
4. Bring an inch of water to a boil in a large stockpot. Add the lobsters to the pot and cover. Cook for 15 to 20 minutes, until the lobster’s antennae can be easily pulled off. Remove the lobsters from the pot and set aside for a few minutes to cool a little
5. Meanwhile, bring a large pot of generously salted water to a boil. Add the spaghetti and cook until still quite al dente. Reserving about half a cup of the pasta water, drain the pasta in a large colander and set it aside while you finish up with the lobster.
6. To remove the lobster meat, twist both claws off the body at the shoulder joint. Use a lobster cracker or the back of a chef’s knife to crack the shell and remove the claw meat. Use a pick or a small fork to pry the meat from the knuckles, twisting at the joints to separate one knuckle from the next. Twist the lobster body from the tail and discard. Twist off the fans at the tail, and then gently insert your finger into the opening, pushing the tail meat out the other end (it should come out in one beautiful piece). Clean off any roe, fat and green goo, and remove the vein if you like by peeling back the strip of meat on the top of the tail.
7. Keep the lobster meat in a warm place while you finish up the pasta: Turn the heat to medium underneath the pan with the sauce. Add the cooked pasta and some of the pasta water, using tongs to toss the pasta in the sauce. Add a splash or two of olive oil if you like. When the pasta is well-coated in the sauce and warm, arrange it among two shallow, warm bowls. Slice the lobster tails into ½-inch medallions and arrange these, along with the claw and knuckle meat, on top of the spaghetti. Drizzle with a bit more olive oil and sprinkle generously with mint. Serve immediately.