Join Date: Oct 2006
Location: Maryland USA
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I used to cook them live but noticed that they didn't seem to like it much. I put myself in their claws and decided a quick humane death would be preferable to being slowly scalded to death and found that there was no difference in taste or texture. Plus you have the advantage to clean the gills and guck out of them before boiling them in their own waste and toxins. Given the choice I think most animals would rather be dead before they were cooked!
To each their own, I don't think its been proven either way if crustaceans feel "pain". There has been several studies with no real tangible conclusions as far as I know?
I was trained as a young cook to remove the claws and tail of a lobster for cooking, not killing it first, so I am used to it and probably will continue to process a lobster that way
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