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Why are lobsters cooked alive? Well generally, lobster meat goes bad really fast, so it's necessary to cook the lobster while it's still alive. Never eat a cooked lobster with its tail uncurled because that indicates it died before it was cooked. And it thrives in cold, shallow waters. The reason we cook them live, or immediately thereafter is that they release autolytic or self-digestive fluids immediately after death that can spoil the meat after a very short amount of time. Live lobsters are very perishable and require a controlled salt water environment to remain alive. They do not generally live much beyond a day out of water, so we recommend that you cook your lobsters on the day that you receive them. Cooked lobsters will stay fresh for at least three days in the refrigerator. Never place lobsters in water to try to keep them alive. The best way to keep them alive at home is to refrigerate them. Cover your lobsters with moist seaweed or a damp cloth to keep your lobsters moist, and leave them in the refrigerator until ready to cook. I'm Jan Boydstun form Kitchen Kitchen.