why do we boil lobsters alive
have you ever wondered why lobsters are usually associated with classy restaurants near the coast
with minimal effort for this upscale trade one can easily serve up a perfectly cooked lobster at home
as traps aren't designed to catch the largest lobsters scientists won't be
able to tell how long lobsters really live cooking lobster is so much fun sometimes
messy but good and is a meal that must be shared with a gathering of friends or family
you'd probably be horrified and lose your appetite if you walked into a kitchen and
saw a chicken cooked alive on the stove however this is the most common way that lobsters are
being prepared before cooking around the globe now a lobster can be cooked with numerous methods
and can be eaten with probably just as many but the most common and straightforward way to cook
a lobster is to boil it one can also steam them but it still isn't the most preferred method
tuck it in bro tuck it in oh it fit but the question that remains is why
are lobsters being boiled alive why do we do that the method of boiling lobsters was first
used in first century Rome however with change times cooking methods changed as well [Music]
it wasn't until the 1800s when people probably realized that preparing lobsters
with the original method of boiling them made them taste way better than other techniques
sometime later with new and improved Technologies chefs came to know that
cooking the lobster alive also reduces the risk of food poisoning keep in mind that after
lobsters have been removed from the sea water they can live only up to 36 hours so buy them
the day you intend to cook them and again try to ready your Lobster meal as soon as you can
after buying lobsters it is recommended to put them in the refrigerator to keep them cold and
remember we're not talking about the freezer when you are ready to begin preparing your
delicious meal choose any of the two most common cooking methods steaming and boiling whatever you
decide cook the lobsters for 10 to 20 minutes if the lobster is of a bigger size let it heat
up for some extra minutes however all lobsters should be ready in about the same amount of time
the main reason for boiling lobsters is that they contain a harmful bacteria called vibriobacteria
which thrives when present on the Flesh of lobster and other shellfish however once the
host dies and starts decaying the parasitic bacteria starts growing rapidly within three
hours the Brio bacteria are commonly found in salt water the coastal Waters in the United
States and Canada are a favorable environment for these bacteria to thrive after eating raw
or poorly cooked lobsters you can easily get sick the threat of a Brio infection is more
common during the summer season although anyone can be affected by vibriosis people with liver
disease cancer or a weakened immune system are at most risk of getting very sick the effects
of a real bacteria are extremely quick as they can multiply rapidly within the first few hours
if that happens fabriosis can pose a threat to Global Food security which will affect
the growing food demand to avoid the onset of abriosis preventative management is a
must according to an estimate every year in the United States fabriosis causes about 80
000 illnesses and 100 deaths consuming raw or undercooked seafood places you at grave risk
of being infected with fibriosis and that's the reason the lobster must be instantly boiled as
it reduces the risk of severe food poisoning if a lobster dies you only have a few hours before
these bacteria show up to the party and once they're in it's nearly impossible to get rid
of them even cooking the lobster meat won't kill all the bacteria so it's safer to just keep the
animal alive right up until you serve it and now another factor for consideration shellfish
and lobsters have a harder shell in the winter and therefore require more time to cook while
their shell becomes softer during the summer months and thus requires less time to cook
is there a humane way to kill a lobster although mostly people do not have a problem with regular
cooking methods but some do and they want to know an easier method to kill a lobster
the debate over whether lobsters can feel pain or not has not reached a conclusion but whenever
the answer to the question might be we believe that being living creatures lobsters do deserve
a pain-free and dignified death following on the steps of New Zealand where the practice of
boiling lobsters alive is illegal Switzerland has also banned this method the animals must
be stunned electronically before cooking as part of an overhaul of animal protection legislation
foreign
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