Estimated reading time: 20 minutes
Lobsters have been fished commercially in Maine since the mid-1800s. In the past 40 years, cooked lobster has become a gourmet delicacy. Its sweet, tender meat has excited connoisseurs around the world. And there is nothing like the beautiful, bright red color of a freshly cooked lobster. Many people are intimidated by live lobster, but in this detailed lobster cooking guide, we will explain the best ways to cook the lobster at home.
For the best results, be sure to use salt water when boiling the lobster, which enhances the flavor of the meat. Once you cook the lobster, serve it hot with a side of melted butter for a perfect meal. The combination of rich melted butter and the fresh, delicate taste of lobster is a classic that never disappoints.
What’s the Best Way to Cook Live Lobster?
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You’ve come this far. You’ve procured the best Maine lobster in the sea, but hold your shell crackers…you ruined it! The cooking part was all wrong! We’ll walk you through every step to ensure your prized catch is cooked perfectly.
Perfectly cooked lobster is one of life’s simplest — and most delicious — pleasures. And it’s not hard! Live Maine Lobsters are a snap to cook, with steaming and boiling being the two most common cooking methods.
How to Handle Lobster Before Cooking?
But before you can cook your lobsters, you need to be careful handling them. If you have never handled live lobster before, keep the bands on! Some lobstermen insist on removing the claw bands before cooking. The rubber bands, they say, impart an off taste to the water and the lobster. Only salty and experienced lobster lovers should remove them before cooking. Whether you’re having lobsters shipped to your door or are picking them up at the local pound, learn the best way to handle live lobsters and keep them fresh before cooking.
How Do You Cook a Live Lobster Humanely?
Is there a humane way to kill a lobster? What’s the best way to kill a live lobster for cooking? There is endless debate on whether lobsters feel pain, but whether the answer is yes or no, we believe it’s our responsibility to give lobsters as pain-free and dignified death as possible.
The most common method for killing lobsters humanely is setting live lobsters in the freezer for ~15 minutes to help them drift into a numb sleep, then plunging them head-first into boiling water for a quick, kind death. There are a handful of other methods, which you can read about in our article: How to Kill a Lobster Without Feeling Bad About It.
Cooking Live Lobster at Home: Steam or Boil?
Cooking lobster is an art, and if you do not get the timing just right, you might be in for a tough or chewy lobster. Never overcook your lobster. This makes the meat tough and stringy (a huge bummer!). We find most of the cooking time suggestions found on the internet are way too long.
We’ll give you detailed lobster cooking times, but it is important to know how the time of year impacts timing. In the winter, lobsters have a harder shell and require more cooking time. In the summertime, lobsters have softer shells and require less cooking time.
What Size Lobster Pot Should I Use for Whole Lobster?
How big of a lobster pot do you need? The answer is: BIG.
Whether you steam or boil, pick a pot with lots of room. Do not crowd the lobsters in the pot, as the heat will not circulate evenly around the lobsters.
If you do not have a large pot, we suggest cooking lobsters in batches or using a couple of pots. If you add the same amount of water in each pot, the lobsters should cook at about the same time. A 4-5 quart soup or pasta pot will work well for a couple of small lobsters. A 19-quart pot will cook about 5 to 6 1- 1/4 lb. live lobsters. The pot does not have to be heavy-duty because the water will actually boil faster in a lighter gauge metal pot.
Should you steam or boil your lobster? Pulling crustaceans out of a big pot of boiling water can make a mess. Steaming reduces the chance of a boilover. Both of these traditional cooking methods have pros and cons, which are described below.
Confused about what size lobsters to order? Check out our tips for picking the perfect lobster to cook up at home.
How to Steam a Lobster?
First, is steaming lobster better than boiling? Not necessarily. It all comes down to how you like to cook. Steaming cooks whole lobsters more slowly than boiling, reducing the chance of overcooking and offering more control. It also makes less of a mess! Go with steaming if you plan on serving whole lobster at a sit-down dinner.
Keep the lid on tight to keep in the steam. A steamer rack is not necessary; it just keeps the lobsters from getting charred on the bottom of the pot. You can also use a vegetable steamer rack or an upside-down colander inside the pot.
Steaming Instructions for Lobster:
- Fill a pot with 2 inches of water, and toss in some sea salt if you’re using fresh water. You can also add seaweed for extra flavor.
- Crank up the heat until the water is really boiling.
- Carefully drop your Lobsters into the pot. Cover it up tight.
- Once the water returns to a serious boil, dial down the heat to a gentler, rolling boil. Now, start your timer.
- Let those lobsters steam away for 8 minutes for the first pound. If you’ve got more pounds, add 4 minutes for each extra pound. (Check out the Steaming Times Below for details.)
- Watch for the magic moment – when your lobsters turn that bright, beautiful red, they’re ready.
- Grab those steamed lobsters with tongs or gloves, and either cool them off in water or let them chill for 3-5 minutes.
Steaming Times:
• 1 lb: 8 minutes
• 2 lbs: 13 minutes
• 3 lbs: 17 minutes
• 4 lbs: 21 minutes
• 5 lbs: 25 minutes
Cooking clams with your lobsters? Place the netted bag of clams on top of the lobsters and steam both at the same time.
Review our complete guide for more detailed instructions and times for steaming lobsters.
How to Boil a Lobster?
The shell of the lobster flavors the bubbling water, which in turn, flavors the lobster meat!
For cooking a bunch of lobsters, boiling gives you even, fast cooking. However, boiling lobsters tends to water-log them. If you are shelling lobsters ahead of time, go with boiling. Why boil lobsters?
High, intense heat cooks the meat quickly, making it easier to remove from the shell. So boil your lobsters if you plan to pick the meat to make homemade lobster rolls or other dishes.
Thank you So Much!
Boiling Instructions for Live Lobster:
- Fill a pot (large enough to hold the lobsters) half to two-thirds full with water. Use about 1 gallon of water per lobster, so the pot is deep enough to submerge it by at least 3 inches.
- Add 2 tablespoons of salt for each quart of water. (If sea water is available, even better. Skip the salt.) Bring the water to a strong boil over high heat.
- Place the live lobsters headfirst, placing them in one at a time and completely submerging them. Pick up the lobster by holding the upper side of the thorax between your thumb and middle finger. Keep the underside of the body away from you, just in case the lobster flips the tail, splashing boiling water all over you.
- Cover the pot tightly and return to a boil as quickly as possible. After the water boils, start timing and regulating the heat to prevent it from boiling over. Be sure to keep the water boiling throughout the cooking time. Melt some butter while you wait.
- Carefully remove the lobsters from the pot with tongs. They are very hot. Set them in a large bowl for five minutes to cool before cracking.
See our complete guide for more details on boiling times and instructions for live lobster.
How Do You Cook a Lobster in the Microwave?
In a pinch to cook lobster and don’t have a pot? Yup, you can zap them in the microwave. It actually steams the lobster in its own shell — not the most elegant way to get the job done, but it works well in a jiffy.
First things first, humanely dispatch the lobster immediately before microwaving. Second, only microwave one lobster at a time!
Does microwaved lobster taste the same? Microwaving a lobster cooks it in its own juices, and the shell imparts extra flavor. To the surprise of… well, everyone… it’s actually not a bad way to cook lobster. It also stays hotter longer since it cooks in a thick shell and the bag.
For more in-depth instructions on how to cook a lobster in a microwave, see our step-by-step guide.
How to Bake a Lobster Tail?
Baking or roasting a whole lobster is an easy, hands-off way to get the job done. It works especially well if you’d like to add a crust or stuffing (though we contend that exceptional lobster needs no stuffing!).
Here’s one of our favorite baked lobster recipes: Baked Lobster with Garlic and Herbs.
Lobster Tail Baking Instructions:
- Preheat your oven to 400 degrees F.
- Place the lobster on its back and make a deep, sharp cut through the entire length of the body and tail. Remove the roe and stomach.
- Lay the lobster shell side down on a roasting pan.
- Brush butter or oil over the exposed lobster meat.
- Bake the lobster in the preheated oven for 22 to 27 minutes.
For more details on how to bake whole lobsters in the oven, see our complete instructions.
How to Broil a Lobster Tail?
Enjoy more caramelized lobster meat, almost like what you’d get on a hot grill—but don’t have a grill? No problem! Broiling lobsters achieves a thin layer of sear atop the lobster, giving it something like a crisp, smoky flavor. Broiling is also a great option if you plan on adding a flavorful crust to the top of the meat.
Here’s one of our favorite broiled lobster recipes: Turn the Heat Up: Broiled Lobster Tails with Jalapeno Butter.
For more details on how to broil lobster in the oven see our broiling guide for times and temperature.
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On sale
Live Lobster – 3 lb$94.00 -
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Live Lobster – 2 Pound$78.95
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How to Split a Live Lobster for Baking and Broiling?
- Place the lobster on its back. Cross the large claws over its head and hold it firmly with your left hand. Make a deep, quick incision with a sharp, pointed knife and draw the knife quickly down the entire length of the body and tail.
- Spread the lobster flat. Remove the tomalley and roe. Break the intestinal vein where it is attached to the end of the tail. With your fingers, remove the sac or stomach. This will break the other end of the intestinal tract. Remove the intestine. Clean the cavity by holding it under cold running water. Drain well.
Are Big Lobsters Tough When Cooked?
Let’s dispel the longstanding belief that bigger lobsters, over 2 lbs., are tough when cooked. This simply is not true. We’ve cooked plenty of 5-6 pound lobsters, and they can be every bit as tender and sweet as the small-size lobsters. That’s if the lobster is not overcooked.
It is very easy to overcook seafood, especially big lobsters. The issue we see repeatedly is that the recommended cooking times are often too long. Overcooked lobsters will be tough and chewy whether you steam or boil them. When in doubt, use a meat thermometer to help you ensure you’re not overcooking those large lobsters.
Cooking Lobsters at High Altitude: What You Need to Know
Cooking lobsters at high altitudes takes longer since water boils at a much lower temperature and evaporates faster. The air has less oxygen at high altitudes, and the atmosphere becomes much drier. According to the US Food and Drug Administration (FDA), most cookbooks consider 3,000 feet above sea level high altitude. At sea level, water boils at 212 °F. With each 500-feet increase in elevation, the boiling point of water is lowered by just under 1 °F. At 7,500 feet, for example, water boils at about 198 °F.
The cooking time must be increased—but not the heat—to compensate for the lower boiling point of water.
How many minutes should you increase the time? Try adding about 2 minutes to our lobster cooking times. Also, cover the pot tightly when cooking. Use an instant-read food thermometer to check internal temperature to avoid overcooking and undercooking your lobsters. The FDA recommends most seafood be cooked to an internal temperature of 145ºF. Visit the FDA’s website for more information on cooking lobster at higher elevations.
How do I Tell if My Lobsters are Cooked?
Many people will mistakenly boil a two-and-a-half pound lobster twice as long as a one-and-a-quarter pound lobster. For timing, use the weight of individual lobsters, not the total weight of all lobsters being cooked.
Unlike white fish, lobster meat has longer muscle fibers and does not flake when cooked. Lobster is cooked when the shell is entirely red. When properly cooked, lobster meat becomes a creamy white color all the way through–no translucent areas. Some chefs say lobsters are done when the antennae pull out easily, but this is not always the case.
The most foolproof method to check lobster doneness is to use an instant-read thermometer.
Insert a thermometer in the underside of the tail closest to the body. The internal temperature should read about 135-140 degrees F. It is important to note that when you take your lobsters out of the pot, they will continue to cook. To stop the cooking process, put your lobsters in a big bowl of ice.
If you overcook them, you will be eating tough lobster. If you undercook them, you can always heat them up. Many people believe larger lobsters are tough simply because they overcook them.
Remember to bring your pot back to a rolling boil and regulate the heat. The tail is a good indicator of freshness. It will contract and curl when cooked; and the tail meat will be somewhat firm, not mushy. Happy cracking!
How Do You Grill Live Lobsters?
While boiling and steaming are the most well-known ways to cook live lobster, grilling is another great option. See our step-by-step guide for grilling live lobster in your backyard.
And if you’re cooking frozen lobster tails, we’ve got you covered too. Check out our tips for boiling, steaming, and grilling frozen lobster tails.
Get the Main(e) ingredient — fresh, live lobsters shipped to your front door no matter where you live!
How Do You Reheat Cooked Lobster?
If you’re anything like us, it’s easy to cook more lobster than you can eat in one sitting — who can blame you when it looks and smells so good? Thankfully, it is possible to reheat cooked lobster without losing its rich flavor and tender texture as long as you’ve used the live lobster storage best practices.
Please keep these three food safety concerns in mind:
- Fully cooked, in-shell lobster only keeps for 24 hours.
- Par-boiled (semi-cooked) lobster can be kept for 2-3 days.
- Out-of-shell lobster meat can be kept for 2-3 days.
- Use a meat thermometer to ensure your lobster returns to 145 degrees F before eating. Lobster tastes better when you’re 100% confident it’s safe to enjoy.
Here are the lobster reheating methods we recommend:
- Reheating lobster in the oven. This method isn’t quick, but it does a good job of preserving your lobster’s fresh flavors. Simply slide your lobster on a roasting pan, drop some butter or oil on the bottom of the pan, and cover with foil. Bake 350 degrees F until a meat thermometer reads 145 degrees F — probably around 10 minutes.
- Reheating lobster in a saucepan. It’s hard to beat a simple stovetop reheat if you have out-of-shell meat. Simply toss the meat in some extra butter and saute on medium heat until fully cooked.
- Reheating lobster in the microwave. This is probably our least favorite way to reheat lobster because of its toll on the meat’s texture, but if you’re in a hurry, it does work. If your lobster is still in the shell, give it 2-3 minutes of microwave time. If the meat is out-of-shell, it’ll only need 1-2 minutes.
Bonus points for using your reheated lobster in a lobster roll!
How to Store Fresh Cooked Lobster and Lobster Tails?
Time needed: 5 minutes
After Cooking Live Lobsters prepare for storage or freezing.
- Cook to Proper Time and Time (See our cooking methods above)
Remove from the cooker and rinse with cold water until cool enough to handle. Remove from the shell, and follow the instructions for How to Eat Lobster. Remove the tail first, pull back the tail flap, and remove the vein.
- Mix a saltwater brine
Mix 1/4 cup of salt with 1 gallon of water and stir. Add lobster meat and mix, then rinse in a colander and package. The meat may be stored in the refrigerator or frozen.
Looking for More Ways to Cook Lobster at Home?
Checkout our recipe How to cook Lobster Tails; we have guides for different ways of cooking live lobsters as well. There are lots of ways to prepare live lobster at home. See our succinct overview of all the best ways to cook Maine lobster.
- Cooking Lobster
- How to Bake Lobster: The Ultimate Sheet Pan Dinner
- How to Boil Lobster: Get into Some Hot Water!
- How to Broil Live Lobsters
- How to Cook Lobster In an Air Fryer
- How to Cook Lobsters on the Grill Without Ruining Them
- How to Microwave Lobster: Yes it really works in a pinch!
- How to Sous Vide Lobster – Recipes for Lobster Tails and Meat
- How to Steam Live Lobster: Full Steam Ahead!
- How to Fry Lobster Tails – Easy Dinner Recipe
The Ultimate FAQ on How to Cook Lobster
As big as you can get it. You want to avoid crowding the lobsters in the pot to allow for even heat circulation.
Boiling can cause a bit of a mess, and steaming reduces boilovers. Generally, boiling helps cook more evenly and is best if you’re doing more than four lobsters. Refer to our infographic in the article for a deep dive into the pros and cons of each.
For lobsters between 1 and 1.25 lbs, we recommend 7-9 minutes. For lobsters between 2-3 lbs, we recommend 11-14 minutes.
For 1-1.5 lbs, you will need to microwave it for 7-8 minutes. Then, place it in the zipper bag with 1.25 cups of water.
It’s all dependent on weight. If you are cooking lobsters from 1-1.5 lbs, we recommend 6-9 minutes. For a deep dive, refer to our table in the article.
Yes, and it’s actually a great way to cook it because it imparts a unique flavor and keeps the meat warmer for longer. To flavor the lobster, you will need a big freezer bag, lemon, and salt.
The best way to tell is to use an instant-read thermometer, which should read between 135 and 140 degrees F. You usually tell a Lobster is cooked when the shell is full red. The meat will become creamy white all the way through with no translucency.
To humanely cook a live lobster, we recommend putting it in the freezer to gently numb it and then putting it into a pot of boiling water to kill it quickly.
It’s easy. We provide a detailed lobster cooking and handling guide with every order. You will also find instructions for lobster tails, steamers, mussels, shrimp, scallops, steaks, and more.
Lobsters come in just about every color but red. The shade varies slightly from lobster to lobster, but they are a dark blue-green or a greenish brown-black color uncooked. On rare occasions, one is landed that is orange, yellow, or blue. The lobster’s color is caused by pigments in the shell. When the lobster is cooked, all color pigments are masked except the red background color. Learn more about how lobsters get their colors.
The answer to your question is probably “yes,” unless the supermarket is in Belfast, ME, and your home is in Berkeley, CA!
Lobster meat does not take long to spoil after the lobster dies. As long as there isn’t an unusual odor, cooking and eating the lobster is probably OK. However, there are a couple of things to watch for to be certain. If the Lobster is safe, the tail will be curled tightly after cooking, and the meat inside will be firm. Don’t take the risk if either of these conditions is absent!
The hard red substance is the roe or the eggs of the female lobster. It is also called the coral because of the deep red color. The roe will be black and will appear gelatin-like if your lobster is undercooked. It is edible but can also be rinsed out. Learn more about what’s inside a lobster.
The green substance is the liver, also known as tomalley. It can be rinsed out of the cooked lobster.
The best shellfish takes very little time to cook. Cooking a lobster for too long will make it tough and rubbery. Lobster meat should be white, opaque, not translucent. Walking legs will pull out easily from the body. Tomalley (liver) will be green and firm. Roe from a female (lobster eggs) will be bright red and firm. When in doubt, use a meat thermometer.
If you need to hold them until later in the day, it is best to keep them in their packaging and refrigerate them. If you cannot fit your cooler in the refrigerator, put your lobsters in a paper bag on a drip tray or dish to catch any water that may leak, and don’t seal them in a plastic bag. Please do not put them in the water! Without proper salinity and temperature control, the lobsters will die. Read more on the best way to store live lobsters.
Our strong advice about removing the bands before cooking is:
Don’t do it. The cooking time for lobsters is short enough that the binder won’t burn or melt. The bands are easily removed after cooking.
Lobster must always be cooked to the safe temperature of 145 degrees F, including when reheating the lobster. At this temperature, any not-so-friendly bacteria are killed (note: only works for fresh lobster — if the lobster’s been dead for long, or cooked more than 2-3 days ago, no amount of heat can fix that).
This is the lobster’s blood or cooked/congealed hemolymph proteins.
You can eat nearly the entire lobster; in fact, you can even eat the shell. Ground shell is used in French Bisque to thicken the soup and enhance its flavor.
The part we recommend you skip is the black digestible track in the tail—this is the black line that runs through the tail. In addition, the sac right behind the eyes includes the brain, stomach, and other organs (unless you’re into that kind of stuff!). Learn more about the anatomy of Maine lobsters.
Thank- you. This is the best set of instructions I have seen for cooking lobster.
You are welcome! We try and keep it updated and always appreciate cooking tips from some of our salty seafood veterans.
Thank you Wen, your instructions were very assuring. I have been cooking lobster for years. Well for my anniversary my husband came home w a 10lb lobster. needless to say I jumped on your site. I love the thermometer test !!! It works GREAT!!!! The lobster was not chewy at all. Another reason why I love maine lobsters so much. Please stay safe an healthy
KathyW.
Can live lobsters be pressure steamed in an instant pot?
Just moved to Nova Scotia Canada after living in the west for 30 years, we love lobster but never had the opportunity to cook it often, we are now in Lobster Heaven! Your instructions are very clear and concise, thanks!
Thanks for visiting! What is your favorite way to cook lobsters?
You should get rid of the microwaving instructions. NEVER EVER EVER microwave lobster! EVER! Microwaving many meats turns them into a rubbery consistency, completely ruining the tenderness. Chicken is one of them but it does even worse things to ALL shellfish. DON’T. Just DON’T, ever microwave lobster.
The microwave cooking instructions are included as the last option. But if you do have the lobster steamer made for the microwave– it works well.
I have microwaved lobsters in the past and they came out fine.
Great. Did you have any special equipment? The microwave can create a good steam for cooking lobster.
what is the best way to cook a 4/34 lbs lobster that is still alive
I’ve also had good luck microwaving lobster. I stick the tail with a wooden skewer to stop the curl. Place in a glass 9×13 casserole with 1/4 cup water and nuke 6 min. Check with IR thermometer for temp. Usually see the white foam from joints when done properly.
Great instructions!The water creates the steam! I believe they make a special container to steam lobster in the microwave.
…p.s. oh yeah. Cover Casserole with Saran Wrap. Time is foe a Chic Lobster. They’re usually cheap and great for lobster rolls!
How can I keep my lobster warm if I have to boil in batches because I don’t have enough pots to cook all at the same time? Your website has very good information for someone who is a lobster newbie. 🙂
Hello– to keep your lobster warm just cover your cooked lobster in a aluminum pan. Keep in mind that lobsters will continue to cook after removing them from the pot.
Great instructions Louie and just boiled the first lobsters this season from Anglesey UK. Delay due to CV19 restrictions but plenty to go at now.
Never have cooked a lobster. Is it better to cook in just plain water with salt or add seasonings like crab boils etc.
We like to keep it simple and add a little sea or Kosher salt to the water. You can certainly use what you like. Some home chefs love to cook lobsters with Old Bay seasoning.
Can I steam 13 1 1/2 lb lobsters at once in a 100 qt stock pot with steamer basket? Do I have to rotate them half way through? How long?
You can steam them all at once. You want room for the steam to circulate. Your looking at about 10 minutes cook time.
For a deep pot you might want to move up lobsters from the bottom halfway through cooking process.
Do these instructions only work for maine lobsters or are they generally applicable to all lobsters? Thanks in advance!
Hi I was reading thru the instructs, and I see in the beginning of the web site it states, salt 1T per gallon, and then in the boiling instructs it says 2T per quart? I hear it does not matter as the lobster comes from a salty home but is it a type-o? also the steaming instructs says to get the water boiling and place the lobster into the pot but for how long because the next sentence says to steam for 7 minute per pound…..and continues on. thanks ahead for clarifications…:0)
Do you have any instructions on bottling lobster in a mason jar to preserve it,(not freezing it)
Proper timing for insta pot?
We live in Nova Scotia and when the boat in our neighbourhood came in today they sent three 2 lb lobsters to our house (not the first time either). We’ll blanche them with the steamer and the finish them broiled with lots of garlic, jalapeno butter. Raw oysters for an appetizer
Wow you guys are lucky! Love lobsters broiled with garlic and butter. Yum!
Terry Kittmer — how long ate they blanched and what temp for broiling? Can lobsters just be broiled without blanching?
I’m from Nova Scotia and have eaten lobster all my life but never hot or warm. My family’s way of eating them has always been out of the fridge the day after they were cooked. We eat them with potato salad and white wine. Whenever I go to a restaurant and have them served hot, the experience is lessened for me.
Yes, chilled lobster meat is excellent, especially dipping in warm butter or a side of mayo. How do you serve it cold? Cooked lobster is not so great if it stored for more than 2-3 days. as it starts to breakdown.
We are having a lobster thanksgiving. However, we need to purchase the lobsters today to be cooked tomorrow. What is the best way to keep them before we cook them tomorrow. Is this even possible. Thank you.
Yes, you sure can store live lobster for a day before cooking. First make sure you buy hearty, strong lobsters. Here is our guide for storing live lobsters.
Cooking many lobsters in batches….How about par boiling 4-5 minutes, pull them out, ice them. And then as you need them , drop them in boiling water for 2 minutes, pull them out, drain them, pop them on a plate? would this work? It may screw up the timing, and 4 minutes may not kill the lobster…..but this is how poached eggs are done for a crowd.
Yes, we inludee poaching lobster in our instructions. This cooking method is especially handy when you cannot cook your lobsters the day you receive them.
I simply cannot accept the concept of boiling a live creature to death. If crabs can be humanely killed before cooking, then why can’t you do the same with lobsters?? I read your instructions for humanely cooking lobsters but most of your instructions and the comments here still talk about boiling or grilling live lobsters. Cruel and shameful.
In our instructions for grilling whole lobsters, we suggest numbing the lobster in the freezer before prep. Then cutting the underside of the lobster along the center line from the head to the tail. Also what instructions are you suggesting for ‘humanely’ cooking crabs? There’s no real consensus on the best method of killing and cooking lobsters. And since lobsters do not have a central nervous system, there is still a debate of whether they feel pain. If they do or do not we always try to minimize any pain.
According to Lobster Law 101 (LayRoots.com), it is illegal to boil lobsters alive in the USA, at least since 1999. How, then, does one kill a lobster before boiling it?
This is simply not true. This law has nothing to do with boiling lobster. Here is the lacy act. Illegal trafficking of wildlife, fish, and plants has nothing to do with cooking lobster. Imagine all the lobster shacks and seafood restaurants on the East Coast and in the US would be closed. It is quite a nonsensical article.
there are many studies that say that they suffer if boiled alive or with ice, and there are more and more to confirm this, in fact in Italy it is illegal to put them in ice and in the United Kingdom, Switzerland, Norway etc. illegal to boil them alive but you seem neutral whether to make them suffer or not, with all due respect you haven’t changed much since the Puritans, Europe is moving forward
Do you have a specific study regarding Maine lobster? Whether lobster feel pain is still up to debate. They certainly do not feel pain as humans do since they have a decentralized, insect-like nervous system. We offer ways to hamanely dispatch lobster before cooking. Lobster is indeed seafood. It has been fished and consumed for over a hundred years in the US. You certainly have a choice of what you eat. In contrast, the European lobster market has experienced significant growth and demand for live lobster. Imports into the European Union were up by a solid 23.5 percent.