Cooking live Maine lobster at home is simpler than it looks—pick boil or steam, cook by weight, and verify with a thermometer. This guide provides exact times, humane preparation, and professional tips to ensure your lobster stays tender, never rubbery. Don’t let live lobsters intimidate you—cooking lobster is easier than you think!
How to cook live lobster (quick steps): Chill 15 min. Bring a large pot to a rolling boil (2–3% salt). Steam 8–12 min per lb (add 2–3 min/lb) or boil 7–10 min per lb (add 2–3 min/lb). Pull at 135–140°F (145°F official). Rest briefly; crack and serve.
Salt guide: 2–3% = about ¼ cup per gallon or 20–30 g per liter.
Times by Weight (Charts) · Doneness: Temp + Visual Cues · Boil vs Steam (Which & Why)
How to Cook Lobster: 5 Simple Steps
- Select live, active lobsters (1–2 lb recommended).
- Prep your pot: steam with ~2 in water + rack, or boil with enough salted water to submerge.
- Cook by weight: steam 8–12 min per lb or boil 7–10 min per lb. See exact charts →
- Verify with a thermometer (tail, from the side): 135–140°F chef pull; 145°F official. How to probe & visual cues →
- Rest briefly; crack and serve with melted butter and lemon.
There are several ways to prepare lobster at home. Use this quick reference to pick the best method and jump into our step-by-step guides.
Pick a method below. Each card gives a snapshot and links to the full, step-by-step guide.
Fast and classic. Salt water to ~2–3% (“ocean-salty”), maintain a gentle boil, rest briefly.
Gentler than boiling; preserves briny sweetness and reduces waterlogging.
Even, gentle heat for tender meat. Great after butterflying or piggybacking.
High heat for light char. Watch closely and verify temp for tenderness.
Smoky, restaurant-style flavor. Split/piggyback, baste with butter, grill flesh-side first.
Expose meat for even cooking and easy basting—ideal for bake/broil/grill.
1¼ lb: 9–11 min
1½ lb: 11–12 min
2–3 lb: 15–20 min
1¼ lb: 11–12 min
1½ lb: 12–14 min
2–3 lb: 18–22 min
Shell bright red
Antenna pulls out easily
Internal temp: 135–140°F (chef), 145°F (USDA)
Why Cook Lobster at Home?
Why cook lobster at home? It’s faster, cheaper, and fresher than you think.
- Better value: Often 50–70% less than restaurants (market-dependent).
- Peak freshness & control: You pick the lobster and the method—keep briny sweetness with steaming or go classic with boiling.
- Nutritious: Naturally lean (≈76 cal per 3 oz) with ~20 g protein, omega-3s, and essential minerals. Complete nutrition facts.
- Quick enough for weeknights: Most cook in 8–12 minutes. Use our timing charts and a thermometer.
Step Zero: Confirm Freshness
Look for lively movement, clean ocean scent, intact antennae, and a heavy feel for size. Complete checklist: How to Tell if Lobster Is Fresh →
Pro tips: Soft-shell (summer) lobsters cook quicker—start at the low end of the time range. At higher altitudes, water boils at a lower temperature: add 1–2 minutes and always confirm with a thermometer.
Next steps: Compare Boil vs Steam, then use Lobster Cooking Times by Weight and How to Tell When Lobster Is Done.
Complete Lobster Cooking Journey: From Purchase to Plate
Whether you’re a first-time lobster cook or looking to perfect your technique, this comprehensive guide covers every step of the lobster cooking process. We’ve broken down the complete journey into specialized guides:
Before You Cook
Lobster Cooking Methods
Perfect Results:
What to Make:
Different Ways to Cook Lobster for Various Dishes
Not all lobster dishes are created equal—the cooking method you choose makes a significant difference in your final result. This reference chart pairs the best cooking techniques with popular lobster dishes, whether you’re preparing lobster rolls, bisque, or an elegant whole lobster dinner.
| Dish | Best Cooking Method | Why? | Additional Notes |
| Lobster Rolls | Boiling | Quick, efficient, easy meat removal | Steamed lobster can also be used, but boiling is often preferred for large batches. |
| Lobster Salad | Steaming or Boiling | Produces tender, flavorful meat that’s easy to shred or chop | Chill the lobster thoroughly before making the salad. |
| Lobster Bisque or Soup | Boiling | Extracts maximum flavor from the shells for a rich broth. | You can also roast the shells before boiling for even deeper flavor |
| Whole Lobster Dinner | Steaming | Preserves the lobster’s natural sweetness and tenderness. | |
| Grilled Lobster Tails | Grilling | Imparts a delicious smoky char. | |
| Lobster Thermidor (baked with creamy sauce) | Steaming or Baking | Provides a good base for the rich sauce. | Par-cook the lobster, then finish it in the oven with the sauce |
| Lobster Pasta | Steaming or Boiling | Creates tender, flavorful meat that complements the pasta. |
Each cooking method produces different results and works better for specific dishes. For detailed instructions on each method, use our specialized guides linked throughout this article.
Essential Equipment for Lobster Cooking
Before diving into cooking methods, ensure you have the right equipment for success. The basics include a large pot, long-handled tongs, an instant-read thermometer, and a sharp knife for humane preparation. For a complete equipment guide including specific product recommendations, pot sizing charts, and accessory options, see our comprehensive lobster tools and equipment guide.
Quick Equipment Checklist:
- Large pot (sized adequately for your lobster count)
- Long-handled tongs for safe handling
- Instant-read thermometer for perfect doneness
- Sharp chef’s knife for humane preparation
- Lobster crackers and picks for serving
Before You Start: Selection, Storage & Humane Preparation
Selecting Your Lobster
Choose lobsters that are lively and heavy for their size. For detailed guidance on selecting the perfect lobster, including seasonal considerations and size recommendations, see our complete lobster buying guide.
Storage and Handling
Live lobsters should be stored properly to maintain freshness and minimize stress. Keep rubber bands on claws for safety unless you’re experienced. For complete storage instructions, including how long lobsters can survive and proper handling techniques, see our lobster storage and handling guide.
Humane Preparation
Many home cooks are concerned about the ethical aspects of cooking live lobsters. The most common humane method is chilling the lobster in the freezer for 15 minutes to sedate it, followed by quick cooking. For detailed information about humane preparation methods, the science behind lobster pain, and step-by-step instructions, see our complete guide to humane lobster preparation.
Cooking Methods: Complete Comparison
| Method | Best For | Advantages | Disadvantages | Learn More |
| Steaming | Whole lobster dinners, tender results | Most tender texture, less mess, better control | Takes slightly longer | Steaming Guide |
| Boiling | Lobster rolls, multiple lobsters | Fastest cooking, easy shell removal | Can water-log meat | Boiling Guide |
| Baking | Stuffed lobster, elegant presentation | Even cooking, hands-off method | Requires preparation | Baking Guide |
| Grilling | Summer cooking, smoky flavor | Amazing flavor, impressive presentation | Requires more skill | Grilling Guide |
| Microwave | Quick meals, single portions | Super fast, convenient | Limited to small lobsters | Microwave Guide |
For precise cooking times regardless of method, use our weight-based timing calculator.
Boil vs Steam (Which & Why)
| Factor | Steam | Boil |
|---|---|---|
| Flavor & texture | Clean, briny sweetness; slightly firmer meat. | Classic lobster flavor; a touch softer if timed well. |
| Mess & cleanup | Least messy; minimal liquid to drain. | More water to manage; drain at sink. |
| Meat water-logging | Lowest risk (meat not submerged). | Higher risk if rolling boil or over-time; keep a gentle boil. |
| Ease of shelling | Shell can hold a bit tighter; still easy if properly cooked. | Releases slightly easier (claws/knuckles). |
| Batch cooking | Great for 1–3 lobsters; use a tall pot/steamer rack. | Best for larger batches, with a quicker turnaround between loads. |
| Pot size | Best for larger batches, with a faster turnaround between loads. | Large stockpot with ample headroom; aim for rapid boil recovery. |
| Salt (ratio) | Optional in steaming water for aroma: ~2–3% (¼ cup/gal or 20–30 g/L). | Required for best flavor: ~2–3% (¼ cup/gal or 20–30 g/L). |
| Typical timing (1 lb) | ~10–12 min (verify doneness). | ~8–9 min (verify doneness). |
| Best for | Whole lobster dinners; sweetest, least diluted meat. | Lobster rolls & picking meat quickly; big groups. |
Steaming Lobster (Most Popular Method)
Steaming is the preferred method for most home cooks because it produces incredibly tender meat with minimal mess. The gentle, moist heat cooks evenly without the agitation of boiling water, making it nearly impossible to overcook.
Why Choose Steaming:
- Produces the most tender texture
- Less messy than boiling
- Better temperature control
- Perfect for whole lobster dinners
Quick Overview:
Steam lobsters over 2 inches of boiling water in a covered pot. Timing depends on weight – typically 8 minutes for 1 lb, adding 3-4 minutes per additional pound.
For Complete Instructions:
- Step-by-step steaming technique →
- Exact steaming times by weight → – includes seasonal adjustments
- How to test when steamed lobster is done → – 5 foolproof methods
Boiling Lobster (Fastest Method)
Boiling cooks lobster more quickly than steaming and is ideal when cooking multiple lobsters or when you need to extract meat for recipes like lobster rolls. The high, intense heat makes shell removal easier.
Why Choose Boiling?
- Fastest cooking method
- Great for multiple lobsters
- Easy meat extraction
- Shell flavors the cooking water
Quick Overview:
Use about 1 gallon of water per lobster with two tablespoons of salt per quart. Bring to a rolling boil, add lobsters head-first, and cook according to weight.
For Complete Instructions:
Thank you So Much!
Pro Tip: Wondering exactly how long to cook your lobster? Our lobster cooking times by weight guide provides precise timing charts for every size and cooking method.
Alternative Cooking Methods
Microwave Cooking
In a pinch, you can cook lobster in the microwave using a special steaming bag. This method works well for single portions and small lobsters. For complete instructions, see our microwave lobster guide.
Oven Baking
Baking lobsters produces excellent results and is perfect for stuffed lobster preparations. See our complete oven baking guide for techniques and timing.
Grilling
Grilled lobster offers amazing smoky flavor and impressive presentation. Learn the proper technique in our lobster grilling guide.
Shell color can be misleading — always use a thermometer.
Getting Perfect Results Every Time
The key to perfect lobster is understanding when it’s properly cooked. Overcooking ruins even the finest lobster, while undercooking presents food safety risks.
Timing Guidelines
Cooking times vary significantly based on lobster weight, shell hardness (seasonal), and cooking method. Never rely on generic timing – always cook according to the individual weight of each lobster.
Use our precision timing calculator to determine the optimal cooking time for your specific lobster size and preferred cooking method.
Testing for Doneness
Perfect lobster reaches an internal temperature of 135-140°F and has a bright red shell color with opaque white meat throughout.
Troubleshooting Common Issues
- Tough, chewy lobster: Usually overcooked – reduce timing next time.
- Translucent meat: Undercooked – return to heat immediately.
- Uneven cooking: Pot too crowded or different-sized lobsters.
For detailed troubleshooting and problem prevention, see our specialized cooking guides linked above.
5 Lobster Cooking Mistakes That Ruin Expensive Lobster
Nothing is more heartbreaking than spending $100+ on premium Maine lobster only to end up with tough, chewy, or undercooked results. These five mistakes are responsible for most lobster cooking disasters—avoid them and you’ll cook perfect lobster every time.
Mistake #1: Using Total Weight Instead of Individual Lobster Weight
The Error: Timing four 1.5-pound lobsters as if they were one 6-pound lobster (22+ minutes instead of 9 minutes each).
Why It’s Disastrous: Massive overcooking turns your expensive lobster into expensive rubber.
The Fix: Always time each lobster by its individual weight, regardless of how many you’re cooking.
Mistake #2: Ignoring Carryover Cooking
The Error: Leaving cooked lobster in the hot pot or not using an ice bath to stop the cooking process.
Why It’s Disastrous: Lobster continues cooking from residual heat, easily pushing it from perfect (140°F) to overcooked (150°F+) in just 5 minutes.
The Fix: Remove the lobster at an internal temperature of 135°F—it will reach 140-145°F as it rests. Use an ice bath if not serving immediately.
Mistake #3: Overcrowding the Cooking Pot
The Error: Cramming multiple large lobsters into a pot that’s too small “to save time.”
Why It’s Disastrous: Uneven heat circulation causes some lobsters to be perfectly cooked while others remain dangerously undercooked.
The Fix: Use a pot large enough for lobsters to move freely, or cook in batches. Your safety and results matter more than convenience.
Mistake #4: Trusting Visual Cues Over Temperature
The Error: Assuming a bright red shell automatically means perfectly cooked lobster.
Why It’s Disastrous: Shell color can be misleading—lobster might look done but still be raw inside, or look perfect but be overcooked.
The Fix: Always verify doneness with an instant-read thermometer (135-140°F in the thickest part of the tail meat). Visual cues support the temperature test; never replace it.
Mistake #5: Ignoring Seasonal Shell Differences
The Error: Using the same cooking times year-round, regardless of whether you have hard-shell winter lobsters or soft-shell summer lobsters.
Why It’s Disastrous: Summer soft-shell lobsters overcook in just 1-2 extra minutes, while winter hard-shell lobsters may be undercooked with standard timing.
The Fix: Reduce cooking time by 1-2 minutes for soft-shell summer lobsters. Add 1 minute for hard-shell winter lobsters. When in doubt, use your thermometer.
Pro Tip: When you’re unsure about doneness, slightly undercook rather than overcook. You can always return lobster to the heat for 1-2 more minutes, but you cannot undo tough, overcooked meat. At lobster prices, it’s better to be cautious and get it right.
Remember: These mistakes turn premium Maine lobster into disappointing, expensive failures. Master these five principles, and you’ll consistently create restaurant-quality lobster that justifies every dollar spent.
What to Make with Your Perfectly Cooked Lobster
Once you’ve mastered cooking lobster, explore these classic preparations:
Classic Recipes
- Lobster Salad: New England classic perfect for summer—use boiled lobster meat
- Lobster Thermidor: Elegant French preparation with creamy sauce—steam first, then bake.
- Lobster Pasta: Rich and satisfying Italian-inspired dish.
Serving Ideas
- Simple Perfection: Serve with drawn butter and lemon
- Lobster Rolls: Use boiled lobster meat for authentic New England rolls.
- Surf and Turf: Pair with grilled steak for special occasions.
Sauce Pairings
For the best sauces and accompaniments to serve with your lobster, see our lobster sauce and sides guide.
Get the Main(e) ingredient — fresh, live lobsters shipped to your front door, no matter where you live!
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On sale
Live Lobster – 3 lb$94.00 -
On sale
Live Lobster – 2 Pound$78.95
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On sale
Live Lobster – 1.5 Pounds$58.00
Ready to Start Cooking Perfect Lobster?
Cooking a perfect lobster is easier than most people think when you have the right guidance. This complete guide system covers every aspect of the lobster cooking journey:
- Start with selection: Choose the right lobster for your needs
- Prepare properly: Handle and prepare lobsters humanely
- Cook with precision: Use exact timing and proper techniques
- Test for perfection: Ensure optimal doneness every time
- Serve with confidence: Create memorable meals with classic recipes
Each aspect is covered in detail in our specialized guides linked throughout this article. Begin with your specific needs and follow the links to master every step of the process.
Ready to start? Shop for live Maine lobsters and put these techniques to work!
The Ultimate FAQ on How to Cook Lobster
How do you cook live lobsters?
To cook a live lobster humanely, we recommend gently numbing it in the freezer and then quickly killing it in a pot of boiling water.
It’s easy. We include a detailed lobster cooking and handling guide with every order. The guide also includes instructions for lobster tails, steamers, mussels, shrimp, scallops, steaks, and more.
What size Lobster pot should I use?
As big as you can get it. You want to avoid crowding the lobsters in the pot to allow for even heat circulation.
Should you steam or boil your lobster?
Boiling can cause a mess, and steaming reduces boilovers. Generally, boiling helps cook more evenly and is best if you’re cooking more than four lobsters. Refer to our infographic in the article for a deep dive into the pros and cons of each.
How long should I boil lobsters?
It’s all dependent on weight. If you are cooking lobsters from 1 to 1.5 lbs, we recommend cooking them for 6 to 9 minutes. For a deep dive, refer to our table in the article.
I thought lobsters were red.
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 when uncooked. On rare occasions, one is landed that is orange, yellow, or blue. Pigments in the shell cause the lobster’s color. When the lobster is cooked, all color pigments are masked except the red background color. Learn more about how lobsters get their colors.
If my Maine Lobster dies on the way home from the supermarket, is it okay to cook it? If not, why not?
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!
What is the red stuff in the lobster?
The hard red substance is the roe or the eggs of the female lobster. It is also called coral because of its 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.
What’s that green stuff in the lobster?
The green substance is the liver, also known as tomalley. It can be rinsed out of the cooked lobster.
What if I cannot cook my lobsters right away?
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.
How do you remove the claw bands before placing the lobster in boiling water without getting pinched?
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, and the bands are easily removed after cooking.
What parts of the lobster can you eat?
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.
What’s that “white gelatinous stuff” in the lobster and the water after it’s cooked?
This is the lobster’s blood or cooked/congealed hemolymph proteins.
Looking for More Ways to Cook Lobster at Home?
Ready to cook lobster? Discover our easy-to-follow recipe for How to Cook Lobster Tails. Plus, we have helpful guides showcasing different ways to cook live lobsters, giving you plenty of options for preparing them in your own kitchen. For a quick look at the top methods for cooking Maine lobster, check out our overview.
- 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!
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.