It's clearly related to cooking, but:
- the subject matter is far from normal cooking expertise (actually knowing what the lobster experiences requires a lot more than just visual observation)
- the answer doesn't seem to have any bearing on the resulting food, and the question doesn't ask about the resulting food anyway
- the topic makes it prone to strongly-opinionated debates
We of course take questions about aspects of the cooking process that do affect the resulting food, including the scientific reasons behind all of it, as well as things that affect the cook (e.g. safety). This question is a step further removed, though. Is it still within the scope of the site?