The author reminisces about dining at Joe Beef, a renowned Montreal restaurant famous for its lobster spaghetti, which left a lasting impression on her husband. Despite promising to recreate the dish for special occasions, she struggles with the thought of boiling live lobsters, a process that many find unsettling. The article explores the ethical concerns surrounding this cooking method, noting that countries like Switzerland and New Zealand have enacted bans against it. Alternatives to minimize distress for the lobsters are recommended, highlighting the ongoing debate about humane cooking techniques.
The experience of cooking lobster can be daunting, often involving boiling a live creature, a method criticized in several countries including Switzerland and New Zealand.
The lobster spaghetti at Joe Beef is a memorable dish combining sweet lobster and salty bacon, which the author’s husband can't stop raving about.
Despite planning to recreate Joe Beef's famous lobster spaghetti for special occasions, the author's discomfort with boiling a live lobster deterred her from the task.
Many people find the traditional method of boiling lobsters distressing, leading experts to suggest alternatives, such as briefly freezing lobsters before cooking to minimize suffering.
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