Most chefs would be salivating over the prospect of cooking up and serving this new crustacean nicknamed The ZZ Top of Lobsters, but not Rick Moonen, chef and co-owner of RM Seafood in Las Vegas.
Moonen admits, Am I curious as a chef? Yeah, I am. But as a supporter of sustainable seafood, he thinks the fuzzy critter is better left to the zoologists and not entered into the culinary world.
Getting the exotic crustacean on a restaurant plate would be tough, anyway. Once the creature dies as the original one did due to a change in atmospheric pressure Moonen says you have to cook it right away, otherwise the skin will stick to the shell.
Furthermore, the cooking process would cause a tragedy Moonen wouldnt wish upon anyone.
In his words, It would definitely mess up its do. It would have a bad hair day.
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