Switzerland makes it illegal to boil a live lobster
Come March 1, it will be illegal to throw a lobster into a pot of boiling water. Chefs and home cooks alike will need to quickly kill the lobster first and then cook it.
The first such national legislation of its kind in the world calls for a more humane death for lobsters: “rendering them unconscious” before plunging them into scalding water. Two methods are recommended: electrocution or sedating the lobster by dipping it into saltwater and then thrusting a knife into its brain.
The same law also gives domestic pets further protections, such as dogs can no longer be punished for barking.
The measure is part of the broad principle of “animal dignity” enshrined in Switzerland’s Constitution, the only country with such a provision. The Constitution already protects how various species must be treated and specifies that animals need socialization.
That means cats must have a daily visual contact with other felines, and hamsters or guinea pigs must be kept in pairs. And anyone who flushes a pet goldfish down the toilet is breaking the law.
But really, this is just an excuse to revisit a sublime piece of journalism that David Foster Wallace wrote in 2004 for Gourmet magazine called Consider the Lobster (later collected in a book of the same name). In it, Wallace travels to the Maine Lobster Festival and comes away asking similar questions that the Swiss had in formulating their law.
So then here is a question that’s all but unavoidable at the World’s Largest Lobster Cooker, and may arise in kitchens across the U.S.: Is it all right to boil a sentient creature alive just for our gustatory pleasure? A related set of concerns: Is the previous question irksomely PC or sentimental? What does “all right” even mean in this context? Is it all just a matter of individual choice?
Wallace being Wallace, he then dives deep into these questions at a length of several thousand words, a bunch of which are:
Since, however, the assigned subject of this article is what it was like to attend the 2003 MLF, and thus to spend several days in the midst of a great mass of Americans all eating lobster, and thus to be more or less impelled to think hard about lobster and the experience of buying and eating lobster, it turns out that there is no honest way to avoid certain moral questions.
There are several reasons for this. For one thing, it’s not just that lobsters get boiled alive, it’s that you do it yourself — or at least it’s done specifically for you, on-site. As mentioned, the World’s Largest Lobster Cooker, which is highlighted as an attraction in the Festival’s program, is right out there on the MLF’s north grounds for everyone to see. Try to imagine a Nebraska Beef Festival at which part of the festivities is watching trucks pull up and the live cattle get driven down the ramp and slaughtered right there on the World’s Largest Killing Floor or something — there’s no way.
The intimacy of the whole thing is maximized at home, which of course is where most lobster gets prepared and eaten (although note already the semiconscious euphemism “prepared,” which in the case of lobsters really means killing them right there in our kitchens). The basic scenario is that we come in from the store and make our little preparations like getting the kettle filled and boiling, and then we lift the lobsters out of the bag or whatever retail container they came home in …whereupon some uncomfortable things start to happen. However stuporous the lobster is from the trip home, for instance, it tends to come alarmingly to life when placed in boiling water. If you’re tilting it from a container into the steaming kettle, the lobster will sometimes try to cling to the container’s sides or even to hook its claws over the kettle’s rim like a person trying to keep from going over the edge of a roof. And worse is when the lobster’s fully immersed. Even if you cover the kettle and turn away, you can usually hear the cover rattling and clanking as the lobster tries to push it off. Or the creature’s claws scraping the sides of the kettle as it thrashes around. The lobster, in other words, behaves very much as you or I would behave if we were plunged into boiling water (with the obvious exception of screaming). A blunter way to say this is that the lobster acts as if it’s in terrible pain, causing some cooks to leave the kitchen altogether and to take one of those little lightweight plastic oven timers with them into another room and wait until the whole process is over.
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