I did some research on lobster cooking a while ago, aparently, a lot of people stress over the pain that they cause by boiling them alive and whatnot. Here are some rules/myths about them:
- Throw them into the pot head first when using boiling water, to kill them "instantly"
- Don't worry about the "screams" as it's actually just air escaping from the shells
- You can also kill them instantly by chopping the body in half or stabbing between the eyes into the brain
- Heat the water up slowly to a boil so that the lobster becomes desensitized to the heat
- Put them into a "coma" by leaving them in a fridge (this may actually keep them in a conscious but cold state, paralyzed) before cooking to keep them calm
Recently a machine has been invented to strip off the shells within a split second which serves to kill them instantly too.
All of this just to stop some lobsters from feeling pain. I don't get it.
Yesterday, I was wondering, since lobster nerves continue twitching after their death (like with headless chickens); are they still alive when they're eaten for sushi? And, would a lobster be still alive if you cooked its tail and nothing else?
