Should we ban the boiling of lobsters?

The best way for cooking almost all foods is from the freshest possible ingredients.
Seafood is no different. If anything, it is even more imperative to do so for premium texture and flavour. With shellfish specifically, it has been a long-standing tradition in the chefs’ world to cook from live whenever possible to be assured of optimal guaranteed freshness.
Thus, when it was announced recently that Switzerland was planning to ban the boiling of live lobsters, it caught my attention.
Upon further investigation, this practice of boiling live lobsters supposedly already has been banned in New Zealand for close to two decades. So why has this recently been brought to the forefront of Swiss law?
In my opinion, it’s been just a matter of time for this topic to be in the news (and the law) again.
As expected, there are many opinions about not only this but, as always, the treatment of food animals in general by us humans. Overall, I believe we are in better times, where we generally are more aware of how animals are treated in the process of being prepared for the journey to the marketplace–and ultimately our dinner table.
Making sure cattle, pigs, lamb, and chickens, for example, have a good life and are killed humanely are of the utmost importance with many more people than ever before.
But where do we draw the line? Can we honestly say the humane treatment of a cow going to butcher is of the same importance and concern of a lobster being boiled alive?
When I first heard this new story, my initial reaction and comment was “How ridiculous! This has gone too far!”
It wasn’t long after, though, that I started thinking about this more and I believe that’s where the value is: being aware. I don’t think we need our government to decide in legal rulings what we can or can’t do in our kitchens, but I appreciate news stories like this keeping me more conscious of my actions.
This doesn’t necessarily mean I will stop boiling live lobsters in the future, but my overall consciousness of respect for living creatures has been heightened . . . and that is never a bad thing.
So thus, I may think twice before choosing to or not to.
However, I honestly don’t believe crustaceans have the same feelings, or central nervous system, as mammals do, so how can we treat them in the same respect? Again, where do we draw the line then?
If we care to this degree in the ethical treatment of lobsters, then it also could be argued that all crustaceans, including crabs, crayfish, and prawns, for example, should be treated with the same respect and recognition.
And if we are honouring all crustaceans in this manner, then what about the feelings of mollusks like cephalopods such as octopus and squid; or bivalves such as clams, mussels, and oysters? Aren’t they living creatures, as well, and the treatment of them also should be considered when it comes time for harvesting and preparation?
Quite literally food for thought. But I think you can understand how this discussion could be never-ending, let alone encompass it completely in a single food column.
If this is a concern for you, how are you expected to cook your live lobster in the future? It is recommended that the lobster is “knocked out” first before entering the boiling water, by the process of freezing or other means.
Being more caring in our actions is never a bad thing, but let’s just keep it in a perspective that you are comfortable with.
In the meantime . . . happy cooking!
Send your food/cooking questions to dez@chefdez.com or P.O. Box 2674, Abbotsford, B.C., V2T 6R4.
Chef Dez is a chef, writer, and host. Visit him at www.chefdez.com