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Swiss say you can't put live lobsters in boiling water any more
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<blockquote data-quote="Son of Butch" data-source="post: 1477744" data-attributes="member: 14585"><p>Swiss are far from the first to pass a law as to how to humanely kill lobster.</p><p>In 2005 Italy was the first and New Zealand did too several years ago.</p><p></p><p>We shouldn't need a law to tell us it's only right to minimize the suffering of any animal being killed and especially </p><p>one slaughtered for food. Better chefs have been trying to do it as quickly and painlessly as possible for years in the</p><p>belief that throwing a lobster alive into a pot of boiling water causes the muscles to seize and the meat to toughen.</p><p></p><p>Perhaps stunning is the best option, but from watching cooking shows on TV; refrigeration (not freezing) to slow the </p><p>metabolism, a large chef's knife to quickly split the head/skull and straight into a pot of boiling water seems to do the </p><p>trick. Plus chefs say the meat comes of the pot more tender, so maybe there is something to it.</p><p></p><p>Countertop stun guns for restaurant use in Switzerland are readily available. </p><p>The other method for home cooks should suffice. </p><p>Why cause any possible additional suffering if a little bit of forethought can prevent it?</p></blockquote><p></p>
[QUOTE="Son of Butch, post: 1477744, member: 14585"] Swiss are far from the first to pass a law as to how to humanely kill lobster. In 2005 Italy was the first and New Zealand did too several years ago. We shouldn't need a law to tell us it's only right to minimize the suffering of any animal being killed and especially one slaughtered for food. Better chefs have been trying to do it as quickly and painlessly as possible for years in the belief that throwing a lobster alive into a pot of boiling water causes the muscles to seize and the meat to toughen. Perhaps stunning is the best option, but from watching cooking shows on TV; refrigeration (not freezing) to slow the metabolism, a large chef's knife to quickly split the head/skull and straight into a pot of boiling water seems to do the trick. Plus chefs say the meat comes of the pot more tender, so maybe there is something to it. Countertop stun guns for restaurant use in Switzerland are readily available. The other method for home cooks should suffice. Why cause any possible additional suffering if a little bit of forethought can prevent it? [/QUOTE]
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Swiss say you can't put live lobsters in boiling water any more
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