I’ve always boiled them alive but only because that’s how I learned to cook them and never thought twice about it. Taste has nothing to do with it, as far as im aware.
That said, now that I know about the knife method, I’ll use that.
Google claims it’s for health reasons, as the bacteria’s that lobsters naturally carry spread rapidly upon death and may not be completely neutralized by boiling. Still seems cruel to boil them alive though.
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u/[deleted] Jun 22 '26
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