How to Prepare a Live Lobster to Boil
The argument for boiling lobsters while they are still alive comes from the fact that, once killed, enzymes within the lobster's digestive track begin to eat the shellfish's own organs. This process, known colloquially as "belly burn," smells terrible and can make you extremely sick. Many claim that boiling a live lobster is inhumane; however, according to the Lobster Institute, lobsters lack a central nervous system and a brain and therefore cannot perceive pain. Lobsters do have a reflex mechanism that kicks in when exposed to elevated temperature which makes their tails thrash around violently. Therefore, they should be calmed before boiling. Does this Spark an idea?
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Instructions
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Put your lobster in the freezer for 20 minutes. Chilling the lobster will calm him and will reduce the time and intensity of thrashing once placed in the water. Do not freeze for longer than 20 minutes or you will kill the lobster.
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Bring a pot of water to a boil. Add salt and lemon.
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Remove the lobster from the freezer. Holding him right behind the eyes, gently rinse him with cool water to remove any seawater that may be in his shell.
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Cut the rubber bands off the lobster's claws. Be careful, as the lobster may snap his claws.
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Plunge your lobster headfirst into the boiling water. Cover and cook as directed.
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Tips & Warnings
If you are scared of cutting off the rubber bands, first tie the claws together with cooking twine, then remove the bands. This way the claws will stay tied shut, but you will not risk developing a rubber taste when cooking.
According to the Lobster Institute, other common methods of calming the lobster, such as steaming or stroking its head, actually increase the duration and intensity of thrashing and should therefore be avoided.
References
Resources
- Photo Credit lobster image by pcphotos from Fotolia.com
