A Nova Scotia Community College culinary instructor in Cape Breton is teaching his students to cook and kill lobsters more humanely. Adam White, who works at the NSCC Sydney Waterfront Campus, was a chef for 15 years and has been a culinary instructor for 20 years. Adam White is a culinary instructor at NSCC. (Submitted by Adam White)Chefs used to cook lobsters by boiling them alive in heavily salted water for about 11 to 14 minutes, White said. Boiling lobsters alive is against the law in a number of countries, including Switzerland, Norway and New Zealand.

Source: CBC News March 18, 2026 15:47 UTC