When at the French Culinary Institute I came in early to set up my station. To my surprise there was a huge lobster hooked up with wires and electrodes - - at first I thought it was a practical joke, or perhaps Chef Frankenstein was in the kitchen! In comes Dave Arnold with a crew of students and I immediately knew that Dave was embarking on a new experiment. He is Director of Technology at FCI and was setting up several experiments on the most humane way to kill a lobster. Dave apologized for tying up my station, but to his delight I was hooked on his research and pushing the culinary limits with new technology. After much research and advice I am embarking on molecular gastronomy at my fly fishing lodge in the Adirondack State Park i.e. - - using liquid nitrogen to create desserts and cocktails. My question is to those who are using LN2 and already know the proper safe handling rules and precautions - - please let me know your recipes and techniques. As far as the lobster goes . . . I personally think that putting it to sleep in the freezer for a short period of time (do not freeze) and then into a steamer pot is the most humane way - - but that's a thread for another day!