Posts Tagged ASPCA
H/t to Tapped for the link to Consider the Lobster by David Foster Wallace.
A detail so obvious that most recipes don’t even bother to mention it is that each lobster is supposed to be alive when you put it in the kettle. This is part of lobster’s modern appeal: It’s the freshest food there is. There’s no decomposition between harvesting and eating. And not only do lobsters require no cleaning or dressing or plucking (though the mechanics of actually eating them are a different matter), but they’re relatively easy for vendors to keep alive. They come up alive in the traps, are placed in containers of seawater, and can, so long as the water’s aerated and the animals’ claws are pegged or banded to keep them from tearing one another up under the stresses of captivity,8 survive right up until they’re boiled. Most of us have been in supermarkets or restaurants that feature tanks of live lobster, from which you can pick out your supper while it watches you point. And part of the overall spectacle of the Maine Lobster Festival is that you can see actual lobstermen’s vessels docking at the wharves along the northeast grounds and unloading freshly caught product, which is transferred by hand or cart 100 yards to the great clear tanks stacked up around the Festival’s cooker—which is, as mentioned, billed as the World’s Largest Lobster Cooker and can process over 100 lobsters at a time for the Main Eating Tent.
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?