Why are Lobsters Cooked Alive?
For many, there is nothing like fresh lobster with butter, a delicacy that is worth the cost. Lobsters can fetch as much as $25 a pound if bought outside New England. Maine lobsters cost around $7 to $10 a pound depending upon the time of year. Lobsters can be shipped anywhere in the world if packed correctly. Directions that come with the packed lobster show you cook it. The lobster must be cooked alive because the meat will spoil otherwise. For some, this may seem cruel, but the lobster lacks a central nervous system. So go ahead, cook the lobster and enjoy the sweet meat.
History
Lobster was not always considered a delicacy, but poor man's food. Because it was so plentiful, Native Americans used lobsters to fertilize their land. Indentured servants had it written into their contract that they had to eat lobster only three times a week. In 1875, the first lobster pound opened in Vinalhaven, Maine. Soon, more pounds opened. Today the popularity of lobster has made Maine the largest lobster producing state in the nation.
Features
When the lobster is about 15 days to a month old, it begins to look for a place at the bottom of the ocean where it can settle and eat. Lobsters prefer a hard bottom with plenty of hiding places. For the next four years, the lobster hides, eating small prey, because it has many enemies, codfish being the biggest. By the age of 5, the lobster has shed its shell up to 25 times. When purchasing lobster, you can choose between a soft-shell and hard-shelled variety. Hard-shelled lobsters have not shed their shell yet.
Misconceptions
Some people may think it's cruel to cook a lobster alive. The lobster's brain is extremely small and it lacks a central nervous system. By the time the lobster is put into the water, there is no time for it to process pain before it dies. Lobsters must be cooked alive because bacteria will enter the meat quickly destroying it. There really is no alternative, for your own safety. Never eat a cooked lobster that has a curled tail. That means the lobster died before it was cooked.
Prevention/Solution
Lobster meat is high in protein and an excellent choice of shellfish. To prevent bacteria from spreading, boiling or steaming a lobster is the best method. The lobster can be cut alive, but this is a messy process. To boil a lobster, simply use a large pot and fill with water. Add one teaspoon of salt for each quart of water. When the water reaches a rolling boil, put the lobster in, claws first, and begin the timing as soon as the water comes to a boil again. Boil the lobster for 10 minutes for the first pound and add three minutes for each additional pound.
Expert Insight
Soft-shell lobsters tend to have sweeter meat and are much easier to break apart. However, they are not crammed with meat. Many lobster dealers consider the soft-shell lobster to be lower quality because they do not transport well. Consider a hard-shell lobster if it is being shipped to you. When it arrives, cook it immediately. A live lobster has a green tint. That doesn't mean it is dying. Cook it immediately until it turns bright red. The hard-shell lobster has more meat, but the shell is hard to break by hand. Most people use nutcrackers or special lobster scissors to cut the shell.
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