this post was submitted on 23 Dec 2025
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Boiling lobsters while they are alive and conscious will be banned as part of a government strategy to improve animal welfare in England.

Government ministers say that “live boiling is not an acceptable killing method” for crustaceans and alternative guidance will be published.

The practice is already illegal in Switzerland, Norway and New Zealand. Animal welfare charities say that stunning lobsters with an electric gun or chilling them in cold air or ice before boiling them is more humane.

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[–] sp3ctr4l@lemmy.dbzer0.com 2 points 4 hours ago* (last edited 4 hours ago) (1 children)

The most humane thing to do would be to kill them somehow in one moment...

This is a thing.

https://easycleancook.com/how-to-kill-a-lobster-before-you-cook-it/

  1. The Rapid Destruction of the Central Nervous System

One of the most humane methods of killing a lobster is referred to as the “stabbing method.” This technique involves quickly severing the lobster’s central nervous system, ensuring a fast and painless death.

Procedure (tigger warning/NSFW?)

Prepare the Lobster: Place the lobster on its back on the cutting board. Hold it firmly but gently to stabilize it.

Identify the Right Spot: Locate the cross section of the lobster’s carapace (the hard shell) right behind the eyes. This spot contains nerve ganglia that, when severed, will cause a rapid death.

Make the Cut: Using a sharp chef’s knife, make a swift incision right at the identified spot. Aim for a clean, quick cut to ensure that the nervous system is disrupted immediately.

Confirm the Kill: After cutting, the lobster should not exhibit movement. If it does, wait for a few moments to ensure that the process has been effective.

Basically yeah, as you say, cut its brain stem.

There are chefs who know exactly how to do this, it just requires skill and precision.

This ia arguably the proper way to prepare and serve lobster, as, when done correctly... well, beyond being the most humane method, it also produces the most flavorful dish.

[–] EldritchFeminity@lemmy.blahaj.zone 1 points 4 hours ago (1 children)

Agreed, and I vaguely remembered something along these lines from my time cooking them, but I also know how many that I was cooking in a day as just a small scale operation at a local fish market cooking and shucking for lobster meat and cooking for the occasional customer to take home with them (I think the most we did in a day was close to one metric ton), and how unfeasible it is to do on a large scale.

I was doing 50 lbs at a time per pot, with 2 large stovetop pots at a time. That's 25+ lobsters per pot, averaging probably about 60 lobsters per hour that I was cooking by myself. Imagining trying to do that at an industrial scale sounds like the kind of thing that would effectively kill lobster meat as anything other than an expensive specialty item.

And although maybe it should kill mass market lobster meat (why in the hell does McDonald's sell lobster rolls in the first place???), I also have a visceral gut reaction to the idea of effectively making a food the exclusive domain of the rich. Especially when my boss at that job would make a big stink about people buying fish with Social Security money like poor people don't deserve to eat anything other than rice and beans.

[–] sp3ctr4l@lemmy.dbzer0.com 1 points 3 hours ago

Well dang, I appreciate the insight from someone who's actually done it!

But uh... yeah... it really just does seem to be the case that America is run by people who hate poor people, who also become (at least in their own minds) not poor, by creating poor people, who run business models that encourage people to become poor.

Its like a tautological loop of 'I'm scamming you and that makes me better than you' as an ethos.

The pathological malignant narcissist society.