right in front of me are three of the largest main lobsters I could find anywhere in Hawaii the one in my hands is exactly 10 lb and then one on either side is about 8 lb so it's pretty much me versus 28 lb of lobster I'm a Believer in Fair fights and I don't think it's fair if they have all these rubber bands on their claws so you guys understand what I'm dealing with here each of these crabs have a pincher and a Crusher claw when you're looking at the crusher claw you're going to be
able to identify it because it's the much meteor bigger claw at these two claws I'll give you a minute to decide which one is the pincher and which one is the crusher this is the crusher claw and you can tell because all along his claw he has a lot of dull very hard calluses built up whereas with the pincher claw you can see all these little spiky areas that are mainly used for cutting and dismembering prey now you probably can't tell the difference between all three of these lobsters but they actually all have inconsistencies between
them for instance if you look at this Lobster on the right he's experiencing Shell Rock shell Rod is when the lobster is no longer able to mol and because of that this Lobster's life cycle is more than likely over over time his entire shell will begin to rot and he will become very uncomfortable this Lobster is really trying to get me right now and all of their pinches are sensor activated so check this out he's looking at me he can see that my hand is not in there if you look at the lobster on the
left this is more than likely the healthiest Lobster out of the bunch he has beautiful color he's been moving non-stop there's really no concerns about this thing I'm confident this Lobster could live years in the wild and the coolest part about the guy in the middle is that he's literally 10 lb it's not often that you find a lobster this big the reason why is because in Maine they protect lobsters after they get a certain size so I can almost guarantee all three of these lobsters were caught in Canada reason being because Canada does not
have the same regulations as Mains so if you ever find a really big lobster just know it probably came from Canada something else that's very interesting is that for every pound a lobster is about 7 years old so this lobster right in my hand is coming in just over 70 years old each of these lobsters are eight so they're 56 just on this table alone I have 182 years of lobster experience you might notice I'm never able to fit my Seafood in the pots that I cook them in and it's understandable these are the size
pots that I own I mean who is able to fit any kind of Lobster in them luckily I've prepared for this exact scenario I got three of the biggest pots I could find there are over 52 quarts of water able to be held in these things so I'm assuming I'm going to be able to fit them if I can't fit my lobsters in these three pots I lose okay that's the challenge it's on it's go time right now now the way I plan to deal with these lobsters is from smallest to largest something kind of
unfortunate that I'm realizing is I think this Lobster may have been illegally kept and I'll explain why if you come here down to his tail you see a little Notch right over here now I know up in Maine they Notch their lobsters signifying that it is a breeder you're not allowed to keep them this is how they keep the population safe and healthy seeing as how his tail is notched I think it is actually a breeder but we're we're in Hawaii you know it's it's past the point of saving this Lobster at this point all
we could do is enjoy its meat this is also the one that's starting to experience shell rot so being put out of his misery might actually kind of help him a little bit shell rot does not affect the flavor shell rot really just just makes it so that Lobster is not able to mol and when it's not able to mol slowly all the hinges on him all the things that make it so that he can move his little elbows and whatnot he won't be able to move and this gets so severe to the point where
he can't even reach for food he's not going to be able to crawl and eventually they kind of just get eaten we'll make it an even more fair fight there you go what I'm doing is finding the bulb of his head right here put the knife right on the bulb of his head and then you just go I feel like I'm going to win this challenge I don't know what it is I don't know why I something tells me I'm going to win this now this Lobster is probably my favorite out of the bunch and
the reason why is because he's so Lively whenever you're storing these in the fridge you want to make sure you put a damp paper towel over their head so that they're able to keep their gills moist as long as their gills are moist they're going to be able to live a lot longer and all night this guy was like flopping around in my fridge I'll show you an example this paper towel I'm putting fresh water on it that's not from Pain what's happening is he's finally he feels air because his gills are finally getting a
little bit wet and that's what's giving him the courage to actually move come here let's look at his genitals you could tell this Lobster is a male because it has these two things if it were a female it wouldn't have these two things looking at its tail I see there are no notches on it it's definitely a male definitely a legal lobster right in the bulb of his head knife on the center now it's big bir's turn I'm a little bit nervous because I've never cooked a lobster this big in my light I'm very curious
if it's going to bend my knife or not we're going to see I'm not going to lie I'm probably definitely most excited about this 10 lb one there's an understanding that smaller lobsters taste better and because of that people will always say don't get the big lobsters the 1 to 3B lobsters are the best you know guys I'm a seafood expert all right I know whether this is true or not and it's true okay the smaller lobsters are way way better when you get them this big the meat gets really tough there honestly this is
a nightmare to handle the only reason I'm doing it is for a video but like if this were just for me it would be a lot smaller I imagine being a lobster when you're this big is also super inconvenient because sometimes like his arm will drop and it'll just pull his whole body like it's almost like he's not strong enough to control his body look at this that looks so uncomfortable doesn't it thank you my friend fatality in front of each of these pots is their respective lobers that will be going inside if you notice
the big 20 qut pot is going to be responsible for holding the 10 lb Lobster each of these 16 cor pots will be responsible for holding the 8 lb lobsters I'm actually so proud of myself guys there I I don't think I've ever been able to successfully fit a lobster in a pot but I don't know I have a good feeling about this one moment of freaking truth is the pot big enough no way guys that is never happen I have never been able I'm so excited right now fill all your pots with water now
that your water is at a rolling boil you're going to go ahead and put your lobsters into them now there's going to be a little bit of finesse to this okay usually you boil a lobster for 8 minutes if it's one lb calculations are not so clear when you're cooking a 10lb lobster it's almost as if no one's ever done it the internet says to do 8 minutes for the first pound and then 4 minutes for every pound after that so with that math this 10 lb Lobster should be about 44 minutes in the boiler
ow why would I do that each of of these smaller lobsters are about 8 lb so with that math it comes out to about 36 minutes being boiled this is my favorite Lobster he's so colorful man I mean look at this guy he's just beautiful such a vivid orange on his claws let's see what color they are when they come out no one really knows that lobsters and most crustations bleed but it's not red like you would expect it's this like gooey [ __ ] gummy feeling look that's Lobster blood right there I did not
like that one it's been about 15 minutes and it looks like we ran into our first problem although I have big enough pots for all of these lobsters I did not take into accountability that my stove might not be big enough I'm sitting here with all these freaking pops trying to boil and only one of them is boiling the middle burner these two are not boiling at all they are literally chilling this Lobster is the exact same color as when I put it in so I'm kind of stressing right now this might be how I
lose this challenge right here so we got to figure this out this one just started like a rolling boil very slow but this 10 pounder we got an issue I'm I'm not going to lie I'm freaking out right now I I'm so competitive I refuse to be the guy that loses to three main lobster who what do I look like to you the two smaller lobsters are done it's time to take them out they actually smell so good when most crustations are cooked they emit a cooked odor you can usually smell it these are definitely
ready ow ah it's so hot wow but look at that Lobster huh but he kind of looks burnt right why is he black like this on his tail on his like all over him he's like completely such a weird color bro look at the color oh no a claw ripped off that is perfectly cooked hell of a crush user claw huh that's ridiculous we are 2/3 of the way to completing this challenge the only way for an upset to happen is if this 10 lb Lobster somehow messes up after I got these two lobsters out
this pot finally started boiling so I think I'm going to give it like 10 to 20 minutes big boy 10 pound man I'm excited bro this is so hot it's burning my hand this has to be four or five lbs alone just the claw good question for the comments just for that massive Crusher claw what would you pay for that at a restaurant want to know leave a comment this 10lb Lobster is going to be for a mukbang so we're going to take this out these two we're doing something very special with we're going to
make a special dish but first we have to Dell them how's that huh oh let's go pure claw no tendon or anything see all that white stuff you're in for a treat if you see all that moment of truth right now this actually such a [ __ ] can I break this thing in two oh wow this one was no match so something people don't know about a lot of lobsters is that every Lobster every crustation they all have poop you believe this [ __ ] if you look at the poop sack it literally has
poop all throughout it but hear me out it's the best part okay now this is my personal favorite bro that's the gas that's that lobster butter right there this green stuff you'll catch me dead not eating this scoop as much out as we're able to you know what let's just what are we playing with this thing for you you know that's what we're after gang look at it wow oh my God okay I need to have self-control in this moment right now and not eat all the green stuff cuz wow you're have a little bit
of the green stuff oh wow so good it's so fire right now that the first Lobster is deshelled are you curious about what we're cooking know I'm sitting here thinking I I see all this lobster butter and I can't help but think if anyone's ever used it as like war paint how you feeling about it gang leave a comment imagine you're a lobster and you see me coming at you with this on my face can't forget the best part oh my God we're done hell yeah crazy mess we have here I mean it's on the
walls it's on the stove it's freaking on my face this is what I look like before we started filming this video and this is what I look like afterwards it's literally like I feel gross man every video I always need to shower cuz I smell like a fish after that's the video guys I want you to guess what I'm going to make next week in the comments I got all this Lobster what are your guesses you know we can make a lobster sule I don't know guys I'm so tired I want to shower I hope
you like the video
