Red Lobster's CEO Isn't Worried by Switzerland's Live Lobster Ban
Red Lobster’s CEO says Switzerland’s ban on live boiling of lobsters is a good thing for the industry.
“We agree with Switzerland, and we’re glad they finally caught on,” Kim Lopdrup told Cheddar. “We, for decades, have actually trained our culinary professionals how to humanely end a lobster’s life, moments before you cook it.”
The Swiss government announced earlier this month that the practice of boiling the crustaceans while they’re alive will be illegal, effective March 2018. To make the process more humane, lobsters will have to be stunned first.
The alternate process, currently used by Red Lobster, involves rapidly pinching behind the lobster carapace moments before cooking it. Lodrup says that this process ensures that seafood lovers will eat the “freshest lobster” they’d ever eat.
For the full interview [click here](https://cheddar.com/videos/red-lobster-gets-a-revamp).
As the DOJ potentially prepares to file criminal charges against Boeing, an industry expert breaks down what went wrong – and how it could make things right.
The Fed chair seems pleased with how far inflation has fallen, but according to this analyst, we could be waiting until 2025 to hit that crucial 2% goal.
While the Fed has made it clear that it won’t consider cutting rates until at least September, one analyst is expecting a whopping seven cuts in a row.
The NASDAQ’s Executive Vice President of Corporate Platforms breaks down why you’ll probably see a lot of companies going public in September and December.
