Why do lobsters have to be boiled alive?

My husband and I love food shows, though neither of us are big fans of seafood (and I’m not a big fan of meat). We were watching Eat Street yesterday, which is a fun show about food trucks across America and Canada (which makes me insanely jealous, as the only food trucks we have in our area are ice cream trucks—and they don’t come often).

There was a man who had a lobster truck in the Wall Street area—something that disgusted me on multiple levels—and he claimed he loved lobsters so much he had one tattooed on his arm.

“If he loves them so much,” I asked my husband, “then why does he boil them alive?”

Seriously, why do you have to boil lobsters alive? The man joked that he’d never heard one scream, though people claim to hear it, and then the show dubbed in a stupid false scream that made me want to puke.

Talk about unappetizing.

I get keeping them alive until you eat them to maintain their freshness (though honestly, I don’t get why people want to eat them at all), but why do they have to stay alive during the boiling process? Can they not be killed quickly right before being put in the pot, perhaps by cutting their heads or something to prevent being boiled alive?

It’s just sick to me.

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