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The worst part is the agony, slowly dying and then be thrown away or hastily cooked to be sold cheaper. The humane way would be to avoid eating crabs and lobst

• brigandish 3y ago
  > The worst part is the agony, slowly dying and then be thrown away or hastily cooked to be sold cheaper. Certainly, that is worse. There seems to be some uncertainty over the speed at which boiling will kill. From [1]: > Scientists have found that it can take lobsters between 35 – 45 seconds to die when plunged into a pot of boiling water — and if they are dismembered their nervous system can still function for up to an hour. This wasn't the only one, another claimed hours (and it wasn't an animal welfare page either). Difficult to track down the source of any claims though. [1] https://cookchefgirl.com/boil/how-long-does-it-take-for-a-lobster-to-die-in-boiling-water.html https://cookchefgirl.com/boil/how-long-does-it-take-for-a-lo...
  • stephc_int13 3y ago
    The speed at which boiling water kills an animal is directly related to the ratio between the contact surface and the volume. For usual crabs and lobsters the volume is low enough and the contact surface quite large, their bodies are not sealed, boiling water enter directly inside. I think it can take a few seconds longer for huge crabs, especially if the water volume is not so large. If you cut the head of a lobster, I think it can suffer for an extended time before dying, but not if you cut it in half longitudinally, as this is usually done when cooking them grilled. I've carefully observed the process, and there is no question about it.