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Cooking involves facing many different things, including ingredients that may not be as easy or pleasurable to deal with as others. Scaly fish, snapping lobsters — these are just some of the scary ingredients recruits have had to face on past seasons of Worst Cooks in America. All you have to remember is you’re at the top of the food chain. And when it comes to “dispatching” with a live lobster, some kitchen confidence is involved, but once you get beyond it, you will have an impressive lobster dinner.
The lesson that Anne and Bobby try to teach is to not to be afraid of anything in the kitchen, especially creatures of the deep. Cooking fish and shellfish may take some getting used to, but it’s no reason to keep from cooking and enjoying eating them.