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findmedaddy -> RE: Lobster (2/9/2007 5:05:29 PM)
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quote:
ORIGINAL: gooddogbenji
quote:
ORIGINAL: sensualmagirl
~fast reply~
I heard if you want to kill them "humanely" just put them in the fridge for a while, they go to sleep and then go about your business of how you want to do the deed.
I do hope that you mean "freezer." Lobsters often live in 0C (32F) water. Even if you put them in the freezer for a few hours (3 or more, depending on size) make sure to kill them immediately after taking them out - they may thaw back to life.
There is a trick of jabbing them with a needle in the back of the neck, but not just anywhere. If no one shows you, most likely you'll just be jabbing the poor fucker with a needle.
And I would assume lobsters feel the same amount as a cow, chicken, or fish. Now all you have to figure out is how much you value their suffering.
I may be the first Mainer to have chipped in to this thread. I stopped eating lobster years ago and won't cook it, but if someone visits and has to have it, I'll take them out to a restaurant. I'm told that the least-painful option for cooking lobsters is to put them into the boiling water head first, so they are stunned immediately. I don't know. But yes, Benji, they can live quite a long time in the fridge -- they get flown all over the world every day, packed in ice, and seldom die in transit. So the freezer for a little while will be more effective.
When I was growing up, my parents made baked-stuffed lobsters maybe once a year (for visiting family dignitaries, I guess). That involved going to the dock to buy them, taking them home and letting the kids play with them (the claws were pegged; would have been more sporting to put our fingers and noses at risk) and then putting them on their backs in a baking dish, tails and claws under wires, and slicing them open, lengthwise, while they were still alive, in order to stuff them. The tails and claws went crazy. That's why you needed the wires.
Alternatively (if you didn't like the visitors that much and weren't willing to go to the trouble of bake stuffing the lobsters), you could boil them. That was fun, too -- for several minutes you got to listen while they thrashed around in the boiling water in their death throes. Steaming, the method of choice for clam bakes (always called clam bakes here in Maine, even if lobster is the main attraction), is even slower and more painful.
As I said, I stopped eating lobster quite a long time ago.
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