At 3,000 meters deep and 300 atmospheres of pressure, water at 400°C cannot boil. Can an unmanned ROV cook a raw lobster using pure thermal energy from a deep-sea hydrothermal vent?

Here is an extreme food-science experiment investigating thermodynamics at the bottom of the ocean.

[Key Experiment Highlights]
• Trial 1: Direct exposure failed. A sharp gradient between 400°C vent fluid and 2°C seawater caused a disastrous half-burnt, half-raw lobster.
• Solution: A sealed titanium pressure chamber with butter poaching.
• Precise positioning via ROV thermal imaging in the 90°C thermal layer.
• 10 minutes of heating brought the lobster core to an ideal 60-63°C.
• Natural ice-bath cooling during retrieval through 2°C abyssal seawater.

* Conducted via unmanned research vessels and submersibles. Please do not try this at home.