{"id":22446,"date":"2005-02-15T01:01:01","date_gmt":"2011-05-19T06:55:32","guid":{"rendered":""},"modified":"2011-05-19T06:55:32","modified_gmt":"2011-05-19T06:55:32","slug":"lobsters_are_idiots3","status":"publish","type":"post","link":"https:\/\/admin.rushlimbaugh.com\/daily\/2005\/02\/15\/lobsters_are_idiots3\/","title":{"rendered":"Lobsters Are Idiots"},"content":{"rendered":"
\n

<\/a> I get in trouble every time this subject comes up. So it\u2019s a two element piece here, we\u2019re going to tell you the story and then we\u2019ll go back 11 years to my television show to a cooking segment featuring a lobster. We actually played videotape of a cooking segment that took place on the Today Show with the perky one, Katie Couric. But nevertheless, how many of you have witnessed a live lobster being sliced up before being put in the skillet and go, “Ooh! Ooh! How…? Ooh! Ooh! Why don\u2019t we…? That\u2019s not humane,” and so forth, and how many times have you heard people say, “Well, you know, they\u2019re really invertebrates. They don\u2019t feel any pain. They\u2019re just idiots, and they prowl around there.” They\u2019re here for two reasons: They eat food so they grow big so we can catch \u2019em and eat \u2019em. A gift of God, if you will, a lobster. Can you imagine? I\u2019ve always thought — this kind of stuff intrigues me. I like to go back in time, I\u2019d love to be there when the first human being caught the first lobster and said, “What the hell is this?” and then thought to eat it. Do you realize the first person who ate a lobster or very soon after, had to die, because if you don\u2019t cook a lobster first, you can\u2019t — that\u2019s why lobsters are frozen. There\u2019s no such thing as a fresh lobster other than a live lobster in the tank. You go in a restaurant, they pull it out of there, bam! throw it in the boiling water, because there\u2019s some sort of poison in the lobster\u2019s body, and it\u2019s a defense mechanism. But of course since we\u2019re 30-zillion-times smarter than a lobster it only took one or two humans dying before we figured this out. <\/line>Meanwhile, how many lobsters have died? Ha-ha. Now, if lobsters had an ability to fish or shoot guns they\u2019d aim \u2019em at us, but they don\u2019t so they\u2019re basically sitting ducks out there. There\u2019s new news out here on this. It\u2019s not news. It\u2019s a new study but just confirms what\u2019s always been known. (story<\/a>) “A new study out of Norway concludes it\u2019s unlikely lobsters feel pain. This stirs up a long-simmering debate over whether Maine\u2019s most valuable seafood suffers when it\u2019s being cooked. Animal activists for years have claimed that lobsters are in agony when being cooked and that dropping one in a pot of boiling water is tantamount to torture. The study funded by the Norwegian government written by a scientist at the University of Oslo suggests that lobsters and other invertebrates such as crabs, snails, and worms probably don\u2019t suffer even if lobsters do tend to thrash around in boiling water. The 39-page report says lobsters and crabs have some capacity of learning but it\u2019s unlikely that they can feel pain.” They have capacity for learning? Really? I\u2019ve never seen one jump out of a pot yet. It\u2019s gotta figure what\u2019s going on when it gets thrown in there. Nevertheless…<\/line>“Lobster biologists in Maine have maintained for years that the lobster\u2019s primitive nervous system and underdeveloped brain which is–” probably no larger than that of your average fly, folks. No bigger than your average insect. In fact it says that: “–similar to that of an insect.” A-ha! “While lobsters react to different stimuli such as boiling water, the reactions are escape mechanisms, not a conscious response or an indication of pain. ‘It\u2019s a semantic thing: No brain no pain,\u2019 said Mike Loughlin who studied the matter when he was a University of Maine graduate student and is now a biologist at the Maine Atlantic Salmon Commission.” He\u2019s probably studying whether or not salmon feel pain. Now, I want to take you back just to show you this is a timeless story. We\u2019ll go back to May 18th, 1994, on Rush Limbaugh, the TV show, and on that day they had a little segment on the Today Show, on cooking a lobster. Had a chef at a restaurant in Boston, the restaurant is called The Daily Catch owned by Marie Fedura, the chef Geraldo Andrade, and here is the chef demonstrating how to prepare lobster, and I thought that you\u2019d like this. You can\u2019t see this, but use the theater of your mind to imagine this as you hear it go by. You were able, if you watched this to see how lobster is prepared if you\u2019ve never seen it because it\u2019s done in the kitchen back there. And you\u2019re sitting at your table having your adult beverage, getting ready for your feed. Let\u2019s face it: What is lobster anyway? It\u2019s an excuse to eat butter just like popcorn is for a lot of people. Just an excuse to eat butter. So here we go. This is how it sounded. Use your imagination, the theater of the mind to picture this as you hear it.<\/line><\/p>\n

GERALDO ANDRADE (Chef): Take the lobster.<\/line>KATIE COURIC: Ow.<\/line>RUSH: (Voiceover) It\u2019s alive by the way.<\/line>ANDRADE: Take one claw off. Take the second one.<\/line>COURIC: Oh. Sorry. I don\u2019t know–I know that\u2019s ridiculous but I–I feel bad for him.<\/line>ANDRADE: Then you cut the lobster right in half.<\/line>COURIC: Yeah. Oh. Jeez.<\/line>ANDRADE: Then…<\/line>MARIE FREDDURA (Owner, The Daily Catch): This is fit for a king. This lobster never had it so good.<\/line>COURIC: Oh what way to go.<\/line>ANDRADE: Like this, you take the head off.<\/line>COURIC: OK. Now it\u2019s done. He\u2019s history.<\/line>ANDRADE: So you just put it right in the pan.<\/line>RUSH: (Voiceover) Now watch this.<\/line>COURIC: It\u2019s still moving.<\/line>ANDRADE: Yeah.<\/line>FREDURA: It\u2019s all the natural juices are savored after it simmers.<\/line>COURIC: Oh, I see.<\/line>ANDRADE: Just like this.<\/line>FREDURA: You can\u2019t quite get the same flavor out of a can.<\/line>COURIC: Can\u2019t you give him sleeping pills or something before you cut him up?<\/line>(Laughter)<\/line>ANDRADE: I\u2019m sorry. This does happen.<\/line>COURIC: Yeah. And he\u2019s still moving.<\/line>ANDRADE: Yeah.<\/line>COURIC: I\u2019m sorry. OK.<\/line>RUSH: (Voiceover) It\u2019s OK, Katie. In just a minute they\u2019re going to drown the poor little thing.<\/line>ANDRADE: …wine.<\/line>COURIC: Uh-huh.<\/line>RUSH: (Voiceover) Here we go.<\/line>ANDRADE: So we get a nicer smell. I wish you guys could get the smell at home but it\u2019s impossible.<\/line>(Couric coughs)<\/line>COURIC: OK.<\/line>ANDRADE: You know?<\/line>COURIC: I know. We don\u2019t have smellavision.<\/line>RUSH ARCHIVE: Looks just absolutely delicious to me. <\/line><\/a>RUSH ARCHIVE: Now, of course, everybody knows that lobsters are brainless and it doesn\u2019t matter. But that hasn\u2019t stopped People for the Ethical Treatment of Animals, we understand, from a USA Today story, that they say they plan to sue the restaurant owners for cruelty.<\/line>RUSH: This led to another story, some restaurant out in the left coast had this giant old lobster named Larry, and Mary Tyler Moore entered a bid to buy Larry in an attempt to save it, and so I got in a bidding war with her to buy the lobster to eat it, and, of course, the restaurant owner decided to pull the lobster. I don\u2019t think it ever was for sale, but it was just funny. Now, you heard Katie there, because the lobster is being sliced up, and she said, “It\u2019s still moving, it\u2019s still moving, ooh!” Now, ladies and gentlemen, I don\u2019t really have experience with lobsters. I\u2019m like everybody else, I don\u2019t cook them, I just don\u2019t eat them very much, either, but down here in paradise, in south Florida, we have little gecko lizards that run around out there, and sometimes my little cat Punkin — and, hey, my cat is as nice is anybody else\u2019s cat but when it sees a lizard darting around, bam, instinct kicks in. Now, Punkin does not kill the lizard, she toys with them, but one time I saw Punkin — you know, these cats are fast — stepped on the lizard\u2019s tail, and the lizard escaped because they have escapable tails. You\u2019ve seen that. Well, I noticed the stale squiging around out there but it wasn\u2019t attached to anything. I said, how could that be, there\u2019s no brain in that tail, how\u2019s it still moving around? It\u2019s just muscle whatever going on in there reactions, but there\u2019s no way that tail could feel pain because there\u2019s no pain mechanism in the tail, it\u2019s no longer connected. And that\u2019s my point the same thing about lobster. You\u2019re slicing it up and it\u2019s still moving, it\u2019s just reactions. It\u2019s not based on the fact, “Ooh, that claw! It\u2019s still alive! Oh, no! Ooh.” There\u2019s just some things I guess better not seen out there. But the debate now continues to rage, and since I talked about this earlier in the program, I wanted to share the details with you.<\/line>BREAK TRANSCRIPT<\/line><\/p>\n

RUSH: Rick in Kennebunkport, Maine<\/a>, welcome to the EIB Network.<\/line>CALLER: Hey, Rush.<\/line>RUSH: Hey.<\/line>CALLER: Hey. Claw crushing dittos from Kennebunkport.<\/line>RUSH: Thank you, sir.<\/line>CALLER: It\u2019s a pleasure to talk to you. I\u2019ve been listening since 8-8-88.<\/line>RUSH: That\u2019s pretty near the beginning.<\/line>CALLER: My daughter\u2019s 16, been listening all her life.<\/line>RUSH: I appreciate that, thank you so much.<\/line>CALLER: Thank you. Hey, I was telling your people that we can hypnotize lobsters up here. We do it every once in a while, it\u2019s kind of a novelty thing to do. We don\u2019t really bother doing it every time we make lobsters, but you can knock \u2019em out prior to dropping them in the water if you like.<\/line>RUSH: Yeah. Hiptizing them is knocking them out?<\/line>CALLER: Well, you kind of stand them on their head, Rush, and you gently curl their tails up under them, gently and then you just sort of stroke their head and their tails, and they go to sleep they\u2019ll actually stand right up on their head, on their horn —<\/line>RUSH: Wait a second, that\u2019s going to blow this Norwegian study all to hell because if a lobster can effectively be massaged into hypnosis and sleep, it certainly ought to be able to feel pain.<\/line>CALLER: It can be knocked out. We call it hypnotizing them, but I don\u2019t think it really hypnotizes them. It just I think cuts the circulation off and they go to sleep.<\/line>RUSH: It\u2019s probably the business of standing them on their head. They don\u2019t have a big head, anyway, there\u2019s not a whole lot of blood in there, you stand them on their head, the blood is not going anywhere, they probably pass out, is what happens here.<\/line>CALLER: Well, I think you\u2019re right, and it\u2019s been good for me; I\u2019ve gotten a lot of free lobster dinners out of people showing them how to do this.<\/line>RUSH: (Laughing.) You recommend trying this at home?<\/line>CALLER: Sure I do. You\u2019re not really hurting the lobster.<\/line>RUSH: Oh, of course not, you\u2019re just standing the poor sucker on its head.<\/line>CALLER: Well the worst thing that could happen, ask Katie, they taste just as good, they don\u2019t really fight and you just drop them in head first and it\u2019s all over with.<\/line>RUSH: Okay, so then you drop them in head first after you\u2019ve already stood them on their head?<\/line><\/p>\n

CALLER: Yes, sir.<\/line>RUSH: And they don\u2019t squirm around in there?<\/line>CALLER: No and they don\u2019t flop around. Lobsters can really cut your fingers up if you\u2019re not handling them right.<\/line>RUSH: Yeah, well, they\u2019ve got claws.<\/line>CALLER: No, not so much the claws. Those little sharp fins on the sides of their tails are just like scissors when they\u2019re flapping at tail back and forth.<\/line>RUSH: What does a lobster eat?<\/line>CALLER: A lobster eats everything, including each other.<\/line>RUSH: See, I told you. The cockroaches of the sea.<\/line>CALLER: Yeah, they\u2019re worse than that because they\u2019re cannibalists. They\u2019re cannibalists. They\u2019ll eat each other if the lobster pot doesn\u2019t get bait in it or there\u2019s nothing else swimming through there for them to eat they\u2019ll eat each other. That\u2019s why lobstermen need to get out a couple times a week to check those lobster pots so they don\u2019t lose the catch they\u2019ve got in there.<\/line>RUSH: Well, I appreciate the update.<\/line>CALLER: Sure. Hey, you know —<\/line>RUSH: What\u2019s that?<\/line>CALLER: When they ship that big lobster up here, PETA did — they\u2019ve done it a couple times — they bring them to Kennebunkport to drop them off. Why, I don\u2019t know, but we think we always catch them like the next day or so because they\u2019re extra stupid from being in those tanks where there\u2019s not a lot of oxygen.<\/line>RUSH: They\u2019re extra stupid.<\/line>CALLER: So we thank them for sending them up hire. We don\u2019t really need them but we\u2019ll take them.<\/line> RUSH: All right. (Laughing.) Thanks, Rick. They\u2019re extra stupid. He\u2019s making these things sound pretty intelligent, if you can make them extra stupid, that means they\u2019re not too stupid to begin with, and then if you can stand the thing on its head and hypnotize, it\u2019s got to have some kind of a brain if you can hypnotize the brain which I really don\u2019t think… I think they\u2019re knocking it out. I think he\u2019s whacking it down there and saying it\u2019s being stood on its head and the thing curls up naturally as a result of being knocked out. I think that\u2019s probably a more accurate description of what he meant, knocked out, bam, whack the thing on the side of that cutting board and then tell unsuspecting people that are not lobster experts you\u2019ve just hypnotized the thing.<\/line>BREAK TRANSCRIPT<\/line>RUSH: Let me go to Danielle in Cut Off, Louisiana<\/a>. Danielle, welcome to the program. Nice to have you with us.<\/line>CALLER: Hi, Rush, it\u2019s good to talk to you today.<\/line>RUSH: Thank you. Where is Cut Off, Louisiana?<\/line>CALLER: I knew you were going to ask me that. You drive about 45 minutes south and you\u2019ll be in the Gulf of Mexico.<\/line>RUSH: Okay, that tells me a lot. A general geographic idea, can &lt;a target=new href=”http:\/\/www.mapquest.com\/maps\/map.adp?country=US&amp;address=&amp;city=Cut+Off&amp;state=LA”>find it on Map Quest&lt;\/a>.<\/line>CALLER: Yeah, it\u2019s just north of Grand Isle.<\/line>RUSH: Okay, good.<\/line>CALLER: Okay, I was just calling to back up your idea about the hypnotism of the lobster.<\/line>RUSH: Yes.<\/line>CALLER: Perhaps you\u2019re familiar with in Florida we have, we call them crawfish, some people call them mud bugs, like a small version of the lobster.<\/line>RUSH: Yeah, yeah.<\/line>CALLER: We boil those on a regular basis over here and we had to use them in biology class to do dissecting on them and the way their circulatory system works it it\u2019s just like a shower, at the top it pumps up to the top some kind of way and it just like drips so when you turn it over the blood\u2019s not circuiting or it\u2019s not really blood, but whatever their liquid is, and so they just pass out. Nothing to do with being hypnotized —<\/line>RUSH: See?<\/line>CALLER: — and you might have heard they do the same thing with alligators.<\/line>RUSH: Yeah.<\/line>CALLER: They flip them over and their brain hits the back of the skull and they pass out.<\/line>RUSH: Yeah, well, I haven\u2019t seen that done, but I\u2019ll trust you. You live where they are.<\/line>CALLER: Right.<\/line>RUSH: But you see, ladies and gentlemen, this just shows I think once again my qualifications to be here. We had a guy call from Kennebunkport saying he hypnotized lobsters. I a natural skeptic said, “Probably just standing it on its head doesn\u2019t have a big enough brain, the blood doesn\u2019t circulate, probably just passes out.” Here we have an expert on lobsters from Cut Off, Louisiana, confirming me. It\u2019s amazing.<\/line>END TRANSCRIPT<\/line><\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I get in trouble every time this subject comes up. So it\u2019s a two element piece here, we\u2019re going to tell you the story and then we\u2019ll go back 11 years to my television show to a cooking segment featuring a lobster. We actually played videotape of a cooking segment that took place on the […]<\/p>\n","protected":false},"author":25,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ngg_post_thumbnail":0},"categories":[],"tags":[],"yoast_head":"\nLobsters Are Idiots - The Rush Limbaugh Show<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/admin.rushlimbaugh.com\/daily\/2005\/02\/15\/lobsters_are_idiots3\/\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:title\" content=\"Lobsters Are Idiots - The Rush Limbaugh Show\" \/>\n<meta name=\"twitter:description\" content=\"I get in trouble every time this subject comes up. 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