If you get lots of water inside you are overcooking it. It’s important not to overcook because it will get tough quickly.

Anonymous wrote:I'm only ordering that in a restaurant.

Hats off to you if you can handle cooking and eating a live lobster.

who eats a live lobster ?

Anonymous wrote:If you steam for the love of Karma pith or freeze the poor things first.
https://www.thespruceeats.com/ways-to-kill-a-lobster-1808804
https://newengland.com/food/cooking-advice/5-mistakes-to-avoid-when-cooking-lobster

How would freezing be any better or humane? Freezing is a very painful way to go until the very end before loss of consciousness.
A blow or trauma to the brain will kill most things. It's how many people kill a fish they will keep to eat before skinning or gutting it.

If you steam for the love of Karma pith or freeze the poor things first.
https://www.thespruceeats.com/ways-to-kill-a-lobster-1808804
https://newengland.com/food/cooking-advice/5-mistakes-to-avoid-when-cooking-lobster

Steam but doing them myself definitely takes some of the fun out for me. I’m definitely a “lobster roll made my someone else in view of the water in Maine” kind of lobster girl.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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. Steaming alive is imo not desirable. That said, I don't kill my own anymore.

Agree. That's just sick.

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

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.

Steam. My husband LOVES lobster. He makes his own homemade mayo to do with it. There is a bit of water sometimes inside, but it doesn't bother us.

Anonymous wrote:

Anonymous wrote: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. Steaming alive is imo not desirable. That said, I don't kill my own anymore.

Agree. That's just sick.

Oh boy. Not a lot of New Englanders on right now. It’s not sick! It’s lobster.

Anonymous wrote: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. Steaming alive is imo not desirable. That said, I don't kill my own anymore.

Agree. That's just sick.

I'm only ordering that in a restaurant.

Hats off to you if you can handle cooking and eating a live lobster.

Anonymous wrote: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. Steaming alive is imo not desirable. That said, I don't kill my own anymore.

Hmm I do drain and I still get tons of water.

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. Steaming alive is imo not desirable. That said, I don't kill my own anymore.

Steam, then sauté in oil or butter with the shell on. All the flavor is in the shell.

Steaming not boiling

And if boiling it, how does one avoid all the water caught inside?