Why lobster have to be cooked alive

The Best Newsletter Anywhere Join , subscribers and get a daily digest of news, articles, and more. Some chefs choose to place the lobster in the freezer for some time to help create a slugging and less feisty lobster Then they remove them from the freezer and swiftly push a sharp knife through the center back of the lobster, instantly killing it.

Do Lobsters Feel Pain? Emilee Unterkoefler Emilee Unterkoefler is a freelance food writer, hiking enthusiast, and mama with over ten years of experience working in the food industry. Read Full Bio ». Recently Popular. LifeSavvy is focused on a single goal: helping you make the most informed purchases possible. Jack Stein, chef director at Rick Stein Restaurants, adds that cooking a lobster has been a issue in the industry for quite some time.

While Sergey Men, chef patron at Bisushima, says his restaurant always kills a lobster before cooking. Any produce is best prepared as fresh as possible, but we believe that slaughtering before cooking does not affect taste or quality. Get in touch by emailing MetroLifestyleTeam Metro. Pret is launching its Christmas sandwich today. Poppy Logo. FB house promo. Share this article via facebook Share this article via twitter Share this article via messenger Share this with Share this article via email Share this article via flipboard Copy link.

According to Science Focus , the flesh of lobsters, crabs, and other shellfish is full of bacteria that can be harmful to humans if ingested. When shellfish are killed, this bacteria rapidly multiplies and toxins are released that may not be killed off during the cooking process.

If eaten, the result is a bacteria that can infect a person with an intestinal disease called vibriosis via Washington State Department of Health. It usually clears up in a few days, but during that time a person is in for a nasty bout of food poisoning, and they probably won't want to step food in a Red Lobster ever again.

Cooking shellfish alive reduces the chances of vibriosis-causing bacteria ending up on your plate. Now on the the big follow-up question: Do lobsters experience pain?