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The way fish (shelfish included) is dispatched impacts both its flavor and texture. The Japanese have a long history of this knowledge. This type of fish killing is called ike jime. Dave Arnold did some interesting research on this. You'll find it here: http://www.cookingissues.com/index.html%3Fp=5731.html Bottom line: How you kill a lobster does ...


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Assuming you can get fresh lobster, you definitely should keep it as fresh as possible prior to cooking. Generally, that will mean keeping the bug alive until it's cooked. I haven't heard of this effect myself, and if it's true, I very much doubt that it's due to the lobster "suffering". If anything, it's probably just that a vigorous boil applies too much ...


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IME, IMHO, IM Tales of Whatever...ayuh. I think this is made up. For a cooking method, it's better to steam than to boil. Small amount of water in a tightly covered pot - far less dilution of the juices/flavor. If you boil them you're making "lobster tea" all around them, and then eating the teabag. You don't see much in the way of places offering "boiled ...



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