Lobster alive why

Abdominal cramping, nausea, vomiting, and fever would be just a few side effects if you were to eat a lobster covered with these little critters. When you think about it, all animals must eventually meet their fate before humans cook any type of meat, fish, or seafood. However, the process of doing the dirty work yourself is disturbing for many because we are usually disconnected from killing other animals we eat.

Some chefs choose to place the lobster in the freezer for some time to help create a slugging and less feisty lobster. Then they remove them from the freezer and swiftly push a sharp knife through the center back of the lobster, instantly killing it. So, while we throw lobsters in a pot of boiling water to keep ourselves from agonizing pain, are we causing misery for these shellfish? The debate has raged on for many years, of whether or not lobsters suffer through pain when cooked alive, and whether or not boiling them alive is humane.

Does it make the animal taste better? According to Science Focus , lobsters and other shellfish have harmful bacteria naturally present in their flesh. However, lots of chefs freeze their lobsters, then kill them before cooking — as an alternative method that kills the bacteria in the same way. And, in fact, many industry experts are actually welcoming the proposed legislation to ban boiling living lobsters — as it seems unnecessary.

We have always killed our lobster in the most humane way before cooking. We believe in karma. We currently kill our lobsters by blast freezing them. This desensitises them before they eventually die once frozen. Is he convinced crustaceans can feel pain? Other scientists are less sure.

The problem has more to do with how we anthropomorphise various critters. Steneck has been studying lobsters since in the waters around Maine, the north-eastern-most US state. It is home to 1. Maine — and the coastline north of it, in Canada — is the sweet spot for lobsters, he says, thanks to its cool water. What is surprising, says Steneck, is how sustainable the practice appears to be. Lobsters are fascinating creatures. They are solitary, except when mating — they probably would not appreciate being kept in a tank with other lobsters — and they can live to When they grow out of their carapace, it splits and the creatures backs out of it, vulnerable and naked, until it grows a new one.

Then they have a kind of papery skeleton. You can have one dominant male fertilise 10 females and the females will delay their shedding until they have access to this stud. Such is the life of a lobster — unless it ends up being caught, bound and sent to a restaurant or the home of an overambitious cook who then wonders whether they can go through with the slaughter.

Some restaurants stun their lobsters before cooking. Is there a best way to kill a lobster?