On Lobsters and Pain

Karen Weintraub reports for the NYT on Switzerland banning killing lobsters by putting them in boiling water. The idea is there are more humane ways to kill the animal since they’re presumed to feel pain—a point which is debated by scientists.

I’ve not cooked a live lobster myself, but everything I’ve read from chefs say the best way to kill a lobster prior to cooking is to quickly cut at the head.