British barrister Simon Buckhaven has developed a device which administers an electric shock to humanely kill lobsters and other crustaceans in a bath of brine instead of boiling them alive.
Buckhaven invested £300,000 of his own money to develop the patented Crustastun, which is now on sale in the
Buckhaven has brought out two models to date: a large £50,000 machine for use in processing plants and a smaller one at £2,500 for use in restaurants.
As well as killing the crustaceans, a Crustastun also kills all the bacteria on them, which can normally cause the meat to deteriorate rapidly after cooking. A lobster killed using Crustastun can be chilled and eaten several days later.
