Why Do People Cook Lobsters Alive? Boiling lobsters alive is a way to reduce the risk of food poisoning from bacteria that live in their flesh and that quickly multiply on their carcasses, according to Science Focus. Plus they have been deemed tastier and better presented on the plate when cooked this way.
Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking. You therefore minimise the chance of food poisoning by cooking the lobster alive.
Zoologists have found that, unlike humans and other animals, a lobster's nervous system does not shut down when exposed to extreme pain or suffering. When thrown into a pot of boiling water it can take up to 35-45 seconds for them to die and when dismembered, their nervous systems can stay active for up to an hour.
JONATHAN BIRCH: There's evidence that a lobster will carry on living for two to three minutes when it's dropped into a pan of boiling water and that the nervous system response carries on very intensely during that time, just as it would with you or me or a cat or a dog or any animal dropped into a pan of boiling water ...
"If an animal feels pain, you can't just chuck it into a pot of boiling water." Boiling, microwaving, thrashing, drowning and dismembering live crustaceans has been illegal in NSW since 1997.
Head First into Boiling Water
Hold the lobster around the middle to avoid those claws and put it head first into the water. It will die quickly. Boiling water is also the best way to cook the lobster so you can leave it in there and carry on the cooking process.
The genus Homarus includes only two species: the European or Breton lobster (H. gammarus), occurring all around Europe, and the American lobster (H. americanus), found on the Atlantic coast of North America, from Canada to North Carolina. Thus, there are no lobsters on the Australian coastline!
The high pitched sound made by an overheating lobster is caused by expanding air rushing out of small holes in lobsters' bodies, like a whistle being blown. A dead lobster will “scream” just as loudly as if it was living.
In reality, freezing and thawing live lobsters may be safe, but it simply isn't worth the risk of toxins developing as a result of the process. Safety aside, freezing and thawing lobster prior to cooking it will lead to enzymes leaching into the meat, resulting in a mushy, unappetizing texture.
[and] feels all the pain until its nervous system is destroyed. Jaren G. Horsley PhD. 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.
While mammals and birds possess the prerequisite neural architecture for phenomenal consciousness, it is concluded that fish lack these essential characteristics and hence do not feel pain.
The wild wriggling and squirming fish do when they're hooked and pulled from the water during catch-and-release fishing isn't just an automatic response—it's a conscious reaction to the pain they feel when a hook pierces their lips, jaws, or body.
Not you—the lobster you're hoping to eat. Putting cold-blooded animals like crustaceans (or insects) into a freezer or in icy water numbs them, and they don't seem to have pain receptors that react to cold (they do live at the bottom of the ocean, after all).
But thankfully chefs can take steps to minimize the risk. One of those ways? Boiling lobsters alive. Turns out, those unusual tanks of live lobsters in restaurants isn't just there so you can have a plate of fresh lobster.
Boiling lobsters alive is a way to reduce the risk of food poisoning from bacteria that live in their flesh and that quickly multiply on their carcasses, according to Science Focus. Plus they have been deemed tastier and better presented on the plate when cooked this way.
Researcher Michael Kuba says that lobsters are “quite amazingly smart animals.” Like dolphins and many other animals, lobsters use complicated signals to explore their surroundings and establish social relationships.
We believe that electrical stunning before killing of lobsters is the most humane and effective method as it renders them immediately insensible before death which then occurs within seconds. Plunging them into boiling water, freezing them or 'drowning' them in fresh water are not humane.
To make sure, pick up the lobster - if the tail curls under the body, it's alive. This test is especially important with lobsters that have been stored on ice because they're so sluggish, it's sometimes hard to see movement.
Techniques for freezing lobster meat varied: soak it in milk to reduce freezer burn, wrap it tightly so there was no air left in the packaging and so forth.
In 1900 the US passed the Lacey Act. It was a law meant to protect plants and wildlife, which it did. But it also eventually made it a federal crime to boil a live lobster.
A lobster does not have a complex circulatory system like we do. Instead of a four-chambered heart it has a single-chambered sac that consists of muscles and several openings called ostia.
When astaxanthin binds with a complex of proteins in the shell called crustacyanin, the reaction give the lobsters their natural dark blue, brown or gray color. Put a lobster in a pot of scalding water, however, and the crustacyanin denatures; astaxanthin is released and reverts to its orange-red state.
Australians must also compete with high demand from other nations that import much of our seafood. "Australian Seafood is world renowned as a premium quality product," Wildcatch Fisheries SA say on their website. "Our seafood is highly sought after throughout Asia, including the exclusive Japanese market.
Affectionately known as The Bay and Australia's Southern Rock Lobster Capital, Port MacDonnell is one of the unspoiled coastal treasures located half way between Adelaide and Melbourne.
They found that, on average, male European lobsters live to 31 years old, and females to 54. There were a few exceptions: one female had reached 72 years old. Lobsters certainly do not live forever.