Thursday, May 24, 2018

"Why Do We Boil Lobsters Alive?" Even at home!




Tech Insider asks “Why Do We Boil Lobsters Alive?” Ask a cooking school. 


Turns out it is because a dangerous bacteria that is hard to remove with cooking grows quickly after the lobster’s death.

But can lobsters feel pain?  They are arthropods.  Like insects.

Switzerland and New Zealand have outlawed the practice.

I can remember a friend who moonlighted at the Giant in the early 1970s, and one time when I went to meet him there he was tending to the lobsters  (In DADT III book chapter 2).
  
Yorgos Lanthmos (“The Lobster”) would approve.

No comments: