New York, January 6, 2009
After learning that City Crab and Seafood keeps a 140-year-old lobster confined to a cramped tank and is offering the animal for sale to the public, PETA is urging the restaurant to release the ancient crustacean back into the sea.
New York - January 9, 2009
Just three days ago, the prospect that a 140-year-old, 20-pound lobster confined to a tank inside a New York seafood restaurant would ever see his ocean home again were bleak at best. But after initially denying PETA's request to release the ancient crustacean, the good folks at City Crab and Seafood had a change of heart and have agreed to ship the lucky lobster to Maine, where he will be released back into the sea.
The lobster will be driven to Maine tonight by PETA member Patricia Knudsen and Larry Fleming, owner of Manhattan vegan bakery Little Lad's.
According to Dr. Jaren G. Horsley, an invertebrate zoologist, lobsters have a "sophisticated nervous system" and feel "a great deal of pain" when cut or cooked alive. And because lobsters do not enter a state of shock when they are hurt, they feel every moment of their slow, painful deaths when cooked in a pot of boiling water. Scientists at the Marine Biological Laboratory in Woods Hole, Mass., have found that lobsters use complicated signals to establish social relationships and take long-distance seasonal journeys, often traveling more than 100 miles in a year.
"We applaud the folks at City Crab and Seafood for their compassionate decision to allow this noble old-timer to live out his days in freedom and peace," says PETA President Ingrid E. Newkirk. "We hope that their kind gesture serves as an example that these intriguing animals don't deserve to be confined to tiny tanks or boiled alive."
The lobster will be driven to Maine tonight by PETA member Patricia Knudsen and Larry Fleming, owner of Manhattan vegan bakery Little Lad's.
According to Dr. Jaren G. Horsley, an invertebrate zoologist, lobsters have a "sophisticated nervous system" and feel "a great deal of pain" when cut or cooked alive. And because lobsters do not enter a state of shock when they are hurt, they feel every moment of their slow, painful deaths when cooked in a pot of boiling water. Scientists at the Marine Biological Laboratory in Woods Hole, Mass., have found that lobsters use complicated signals to establish social relationships and take long-distance seasonal journeys, often traveling more than 100 miles in a year.
"We applaud the folks at City Crab and Seafood for their compassionate decision to allow this noble old-timer to live out his days in freedom and peace," says PETA President Ingrid E. Newkirk. "We hope that their kind gesture serves as an example that these intriguing animals don't deserve to be confined to tiny tanks or boiled alive."
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