Can science tell us how chefs should treat lobsters? The Independent this week implies it can. It seems that this is important to diners who want reassurance that their dinner has not been killed in a “barbaric” manner.
Science may of course discover the quickest or easiest method of killing. Norwegian researchers in particular have dedicated significant time to this research. Of methods including ice, nitrogen gas, freezing, gradual or rapid heating, piercing of ganglia, salt baths and carbon dioxide gas, apparently electricity is best. A commercial product, “Crustastun” offers the ability to replicate this in the kitchen. However, the retail cost of £2,500, puts this out of the reach of all but the richest, most gadget obsessed or humanitarian seafood lovers. But there is a more basic question: do lobsters really feel pain?
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