Recette : Homard à la mayonnaise d'avocat par Maïté | Archive INA

The sublime indifference with which the larger lady stuffs living lobsters as the final ingredient, into a saucepan full of boiling lobster stew, makes the prior vivisection of lobsters by Italian cooks (such as I have witnessed, who gleefully chop lobsters--still squirming--apart, with large knives and cleavers) seem almost humane.