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One significant change is that the practice of boiling live lobsters is now illegal.
by eterm 5y ago
One significant change is that the practice of boiling live lobsters is now illegal.
- rich_sasha 5y agoInteresting, and good for them. What about crabs I wonder? IIUC coup de grace js fairly straightforward for a lobster but not so for a crab.
- wiz21c 5y agothe issue is that killing lobster without boiling them is not clear cut either. The animal happens to have numerous brains all over its body, so when is it actually dead ?
- GordonS 5y agoI like to eat crab and lobster, but I never understood how anyone could boil one of them alive - even if it hasn't (or hadn't) been 100% proven they can feel pain, it seems such a horrible, horrible thing to do! I'm not any kind of animal rights activist, but it makes me feel upset just thinking about it :shudder:
- rich_sasha 5y agoThe theory I hear from people who do it is that the animals die instantly in thermal shock. Would be great if someone in the know could comment; I'm certainly not endorsing this view!
- joaosardinha 5y agoMy family does this, I remember watching them try to crawl out of the pot for the first few minutes so it's not true
- Silasdev 5y agoJust picturing that makes me feel terrible
- Dylan16807 5y agoWas the water boiling when they were put in?
- karolist 5y agoI was around as a kid when my aunt boiled some crayfish alive. The way they run in the pot and the sound they make still haunts me to this day whenever I see these little animals. I don't need science to tell me if something feels pain or not when being boiled alive...
- phonypc 5y agoThe sound is expanding gas escaping their shell. They don't have lungs or vocal cords.
- s1artibartfast 5y agoI have boiled a lot of lobster and crab live. In my experience, they stop twitching in 5 seconds or so. I find this method faster more humane than chopping through their carapace and rooting around their head with a knife looking to scramble their brain while they struggle. The latter is not a task I expect many home cooks to be good at. They key is to have the water at a rolling boil and have enough volume that it doesn't cool when you add a 2 lb lobster head first. I suspect a lot of the horror stories are from people who added lobster to a pot with too little water.