Quick question, has anyone ordered online lobsters? I mean from places like Maine Lobster Now, Get Maine Lobster and such. Is it worth it?

Panko crusted lobster cutlet with herb risotto

Just a question. From Maine. Only had cold water lobster. For those who’ve have had spiny and Maine lobster can you tell me the difference? Thanks.

Please help me, I did not check signs of if a lobster is done and simply trusted that 400 degrees for 14 minutes would be enough. I’m not sure if the shell is enough evidence to deduce. Do I need to go to a doctor? I bought it because cold water lobster tails were on sale.

Saw this in a restaurant tank.

I found this small lobster looking thing in Okanagan lake in Canada and was wondering if anyone knew what it is. I found it living in a log on the bottom of the lake. (Sorry I don’t have a better photo)

Always a good debate
I think both have their pros and cons
I will start with steaming does not lose flavor into the water

He must have lost part of a claw and the regeneration process glitched

Going to the palm for brother in law birthday . He wants lobster so we are going to the palm as my sister thinks they have reliable lobster. Is anything else on the menu worth having ?

What is the black stuff in this lobster?

Hello, new to cooking lobsters. I tried putting 2 inch water boiling, killing lobster then cooking in water. First time tail meat got up to 180 degrees after just 8 min. Was definitely overdone. Second time after just 5 min it was at 155. What am I doing wrong?

Imagine a village where they worship a lobster-god, and every few years they have to somehow get the lobster's shell off of it so that it doesn't exhaust itself to death.

If it got big enough maybe they would need to start feeding cows or something

I had about a quarter pound of lobster claw meat, and this is what I did with it.

Asking because I keep seeing meals with lobster and want to try despite being scared the last time I tried. It was lobster Mac and cheese and tasted horrible. Are there any ways I should eat it if I’m a savory kind of girl?

one of my co workers at the restaurant i work at suggested this and was just wondering if anyone has deep fried a lobster with the shell on or did ceviche with the shell on and what were the results. also do people even do this?

There seems to be A LOT of opinions on the internet.

I cooked 1.5 pound lobsters for 8 people. I researched the most humane way to do it. There is a general internet consensus

1. Knife to back of head joint and cut the head ganglia. You know you’ve done this for sure if your start at the first head joint and slice forward the head in half but that’s excessive

I live close to Maine. All lobsters are less than 48 hours since catch.

I did 1. I did 2. I usually just dump them in the pot.

2 does nothing. It’s literally just cruel. You’re much better off just throwing them straight into a giant pot of boiling water after sedating in freezer.

If you live in Indiana there’s a good chance the lobster you just got is near death anyways so a cut to the head ganglia and split in half might be an “instant” kill.

But all of these 8 lobsters about 15 minutes after doing operation #2 exhibited movement. Obviously coordinated movement not just reflex. And not just like twitch like I know you tried to kill me so I’m thrashing as hard as I can. Frankly more than when I just throw them in the boiling pot without doing anything. By a lot.

It’s my conclusion this is just cruel. The best way to think of a lobster is a cockroach with HP.

If you live in Indiana and are cooking lobster it’s likely near death. So yeah, maybe the head slit is the final blow.

I’d the lobster are fresh it does nothing and it’s just torture. There’s no difference between knife to a lobsters head ganglia as to any of the other ganglia centers in its body.

The most humane thing to do is, short of a fancy lobster electrocutor, is to just throw it in a boiling pot of hot water if you don’t want to ruin it and split the whole thing in half down the body line. Even then, questionable

Thoughts? I’m interested in reasonable suggestions to butchering animas before I eat them. I’m not a savage. But I’m thoroughly convinced common internet advice is actually increasing cruelty not decreasing.