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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Unless the lobster has just shed and the shell is roomy. i never get a lot of water inside boiling them. Drain before final plating. Boiling eliminates need to pith them before steaming. [b]Steaming alive is imo not desirable.[/b] That said, I don't kill my own anymore. [/quote]
Agree. That's just sick. [/quote]

Oh boy. Not a lot of New Englanders on right now. [b]It’s not sick! It’s lobster. It's ok if you torture it to death.[/b] [/quote]

It's a cultural thing for sure, similar to what is done to other animals when cooking them alive.

Not opposed to killing, but always give an animal a quick death first, rather than torturing it for human pleasure or for it to be "better tasting".

When torturing an animal, it releases bio-chemicals such as adrenaline and nor-adrenaline, which makes it more "tangy", similar to how rich aristocrats used to hang meat to the point of basically rotting, to make it more tangy tasting. At least those hanged carcasses were already dead.[/quote]

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