Why do we boil lobsters alive??

1. Lobsters don't scream. They have no vocal cords. The high pitched sound you hear is air escaping their shells like when you squeeze a ball to deflate it.

2. The reason we boil lobsters alive is that when a lobster dies their body goes into self destruct mode and releases an internal chemical that begins to decompose their insides. Boiling them alive stunts this process and keeps the meat sweet and fresh. Most places will put them in the freezer for a few minutes to basically knock them unconscous before sending them to the steam. Cooking an active lobster makes for difficult cooking.

All in all, the cooking of lobster tends to be more humane than how we handle beef, chicken, and especially veal or geese used for fois gras.

Since all meat you eat met its end one way or another, if this really bothers you then you may want to reconsider meat as a food source. It's an issue that I myself go back and forth on, sometimes veggie, sometimes not. Plus, lobsters are a classification away from grasshoppers and roaches in the animal kingdom so I stay away from shellfish anyway. An insect is still an insect even if its underwater.

Because there's no other method for killing them that's more humane or that doesn't destroy part of the lobster.

Boiling them alive is a rather harsh term that implies more than it should. The lobster's claws are held back usually and the lobster is placed head first into the already boiling water. Death is nearly instantaneous.

The only other method that would be quicker, but messier, would be to behead the lobster with a hatchet, like a chicken. This would likely affect the way the lobster cooked though, since it's prepared differently.

To ensure their freshness. Lobsters are in the same taxominy group as insects like the roach and ants. They cannot vocalize and what you hear is actually steam escaping from the shell. If you are afraid to cause the lobster pain then place the lobster in a freezer for about 10 minutes. It will shut down their nervous system and ensure they feel nothing as they are turned into a delicious entree.

It is easier than boiling them dead.

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How to Boil Lobsters

Boiling is probably the most popular way to cook New England lobsters, and it's easier than you might think! Here's how:

Difficulty Level: Easy Time Required: 25 minutes

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Here's How:

Fill a large pot half to two-thirds full with water.

Set your burner to high heat and bring water to a rolling boil.

Add lobsters to the pot head first, making sure that they are completely submerged.

Cover the pot tightly and return to a boil as quickly as possible.

Once water is boiling again, cook the lobsters 10 minutes for the first pound and 3 additional minutes for each additional pound, i.e., cook a two-pound lobster for 13 minutes.

When the antennae pull out easy, the lobsters are done.

Serve with melted butter.

Tips:

Be sure to keep the water boiling throughout the cooking time, but be careful that the pot does not boil over.

Times given are for hard-shelled lobsters; if cooking new shell lobsters, reduce boiling time by 3 minutes.

Try adding a cup of white wine to the water before boiling to add a bit of flavor.

http://gonewengland.about.com/library/howto/htboil...

Scrool Down and look all over page......

Here is a link that answers Lobster Questions: Good Luck

'Cause the pinchy little bastards deserve it! Those bug eyed little sons-a bi***'s.

Kidding. They don't scream. They don't have vocal chords and can't make noise. The "whistling" noise you hear is air expanding and escaping through small openings. They taste better cooked and since we're on top of the food chain, that's how it goes. If you don't like lobsters in boiling water, check out a cow rendering plant. . .

Because they begin to decay very quickly after they die and if you don't cook them alive, you risk eating bad meat, especially if you don't know how long they've been dead. The only other instant way to kill them is to shove a knife into the back of their head. I personally couldn't do it, because if you miss the exact spot, they're still alive, and in pain.

I think it is the only way to kill them with out contaminating the meat.

Or people are just sadistic. I really haven't asked why before ordering a nice 3 pounder.

Have a great day

If you think that's bad, don't order the oysters on the half shell.

Those babies are still alive when you put them in your mouth!

(If you can hear lobsters screaming, please tell us what kind of drugs you take)

If allowed to die before steaming or boiling the meat of the tail toughens significantly and loses much of its flavor.

Because the approved method (suffocation in de-oxygenated water) for killing them takes too much time.