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).
Biotechnology company Regeneron Pharmaceuticals is buying 23andMe for $256 million, two months after the genetic testing company filed for Chapter 11 bankruptcy protection.
ReturnPro CEO Sender Shamiss to discuss how his company is changing the way we make returns and how Trump's tariffs are affecting the return business. Watch!
Walmart, which became the nation’s largest retailer by making low prices a priority, has found itself in a place it’s rarely been: Warning customers that prices will rise for goods ranging from bananas to car seats.
Chris Beauchamp, Chief Market Analyst at IG International, joins J.D. Durkin to give analysis on the recent trade truce between the U.S. and China. Watch!
