Okay,
quick trip down the rabbit hole
—Switzerland made it illegal
in 2018 to boil lobsters alive.

Yeah, apparently…
they feel pain. So now, chefs have
to stun them first before cooking.
Which raises a question…
what took us so long??

And then after cooking…
bright red. That color change?
Yeah, that’s not just aesthetic…
that’s heat doing its thing.

Pay attention to this…
this is a live lobster
—dark, kind of bluish.

Wait… hold on…
Sebastian?
Your color....?

I see dead lobster

I see dead people