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At a former golf-shoe factory 13 miles from the Atlantic, workers at Shucks Maine Lobster drop up to 150 pounds of live lobsters into a perforated metal basket and sink them in the Avure 215L, a water-filled compression chamber affectionately known as the Big Mother Shucker. A pump pressurizes the water to 40,000 pounds per square inch—almost 2,700 times the pressure of the air around us, 60 times that of the deepest known lobster habitat, and more than twice the force at the bottom of the Pacific’s Mariana Trench.

At such extreme pressure, cellular activities cease, causing instant death, and the flesh disconnects from the exoskeleton. When the lobsters emerge six to eight minutes later, the succulent meat slips right out of the shell. The meat is then resubmerged in a bag, and the pressure is cranked up to 87,000 psi, destroying listeria and other food-borne bacteria. Because the force is uniform at all points, the flesh remains perfectly intact.




  1. scadragon says:

    Eventually, this process could be used on humans….. Soylent Green is People!

  2. Suntan says:

    How is water pressurized that high? I thought it was non-compressible. Any science people know?

  3. tdkyo says:

    #2 Easy.

    You get a very tall tube of water that is twice the height of the Marina Trench, and then you will get a very compressed water at the bottom of the tube.

    /s
    //actually it might work but not sure

  4. soundwash says:

    yeah… but what about the protein & nutritional value of the meat?

    if its destroying bacteria cells and the like, are we to believe that the rest of the “good” cells and along with their energy matrix miraculously survive unaltered?

    -s

  5. Uncle Dave says:

    #4: I don’t think too many people worry about the nutritional value of lobster. It’s all about the taste.

  6. Overfifty says:

    The nutrition is in the butter!

  7. Publius says:

    mmmm tasty slurp

  8. Science People says:

    Build container capable of holding 90,000 psi.

    Drill 1/8″ hole in top of container.

    Fill container with water eliminating air spaces.

    Insert 1/8 inch diameter rod to act as a piston.

    Connect rod to a lever with a 10 to 1 advantage.

    Hang 110 pound weight on lever.

    Water pressure in container will be almost 90,000 psi.

  9. bobbo, not a tech guy says:

    Reminds me of non Science People who can’t understand that ice can have a temperature below 32 Degrees F. Thats why I get fresh ice for each new drink: To get cold ice cubes. Always fun the arguments that can start.

    Yes, compressibility is separate from pressure. Is interesting that that 1/8th inch hole and lever is all that is needed. I had to get some cold ice and think about that.

    Science——–testing——-measuring: What a concept.

  10. bobbo, not a tech guy says:

    Speaking of tech, the power supply just went out on my self built computer thats 3 years old. I pulled a similar unit out of a bench mod project I have and am irritated to note the mounting screws are a different size. WHY!!!!!

    But to my high tech point: The power supply has failed the most on my many machines. Not Ram, CPU, motherboard==or even hard drives. No moving parts on the PSU unless the cooling fan and I didn’t (of course) notice it. No sound, no smoke, no warning. Just a shut down. When something with no moving parts breaks, its surely by design? Trying to take it apart right now to see if it is just the fuse but the sucker is a chines box.

    My future oriented sunglasses are a bit dark!!

  11. Mojo Yugen says:

    So wow, lobsters look even grosser without their shell.

  12. DavidtheDuke says:

    I don’t know why, but it feels guilty just thinking about eating that.

  13. sargasso_c says:

    You Americans. Both ingenious and delicious, at the same time!

  14. sargasso_c says:

    I am thinking about grapes. Would it separate the skin from the grape, the pips from the grape flesh? It would almost certainly sterilise the grape, making pasteurisation and SO2 gas unnecessary.

  15. Science People says:

    Bobbo

    While it is true that ice can be colder than 32 degrees, most of the cooling effect of ice is the energy absorbed by its change of state from solid to liquid.

    An anti-freeze speeds this change of state lowering the temperature below 32 degrees.

    You may find the addition of alcohol beneficial.

  16. bobbo, not a tech guy says:

    Why Science People—thank you. Much like saying that water pressure increases with depth but the biggest change takes place when transiting from the atmosphere to the water.

    Aka==just TRY to tell a joke or interesting tidbit to an engineer or a science guy. It will go over their heads like a con trail masquerading as a missile launch.

    Know what I mean?

  17. interglacial says:

    Having all your lipids and proteins freeze throughout your body must be a very painful way to die.

  18. Rich says:

    The NAAC* is gonna s$%^# a brick over this one. Expect lawsuits and condemnation in the media.

    *National Association for the Advancement of Crustaceans

  19. Rich says:

    Bobbo- look on the little circuit board in the PSU. I found what appears to be a fuse or other current limiting device, but its body is OPAQUE SO YOU CAN’T SEE IF THE ELEMENT IS OPEN and soldered to the board for dear life. If one had the time and patience one could lift one end off and check it. Sounds like a scam to me just like what you said, eh?

  20. Science People says:

    Computer power supplies are set up to fail predictably.

    There is a crowbar circuit that shorts the supply should the output voltage go too high. This is done so that your motherboard and disk drives don’t have to endure voltages of a hundred volts or so.

    If the power supply fails once, do you want to trust it again?


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