A culinary instructor at Nova Scotia Community College in Cape Breton is educating students on a more humane approach to cooking and preparing lobsters. Adam White, who has a background as a chef for 15 years and has been teaching culinary arts for two decades, has adopted a method inspired by research from England. The method, set to be enforced by 2030 in England, aims to phase out the practice of boiling lobsters alive.
White emphasized the importance of treating animals ethically, stating that whether boiling or killing for consumption, it should be done in a humane manner. The new approach aligns with England’s Animal Welfare (Sentience) Act, which recognizes the ability of decapod crustaceans and cephalopod mollusks to feel pain similar to other animals.
Traditionally, lobsters were cooked by boiling them alive in heavily salted water for around 11 to 14 minutes. However, evolving practices led chefs to consider more compassionate methods such as pre-killing techniques like swift knife piercings. White now advocates for freezing lobsters for 20 to 30 minutes before a quick and painless death by a knife between the eyes, which minimizes suffering.
Several countries, including Switzerland, Norway, and New Zealand, have already outlawed boiling lobsters alive. The decision in England was influenced by a comprehensive study by the London School of Economics, supported by research from Professor Robert Elwood of Queen’s University Belfast. Elwood, who specializes in animal behavior, conducted experiments on crustaceans like crabs and observed stress responses indicative of pain, not just reflexes.
Elwood highlighted that boiling lobsters alive can subject them to prolonged suffering, suggesting more humane methods should be adopted. Despite this, Nova Scotia’s Department of Fisheries and Aquaculture stated that there are currently no plans to alter the existing lobster cooking practices in the province.