After working so hard to crack the shell, dipping a meaty lobster claw into melted butter may be a very rewarding experience.
You've surely observed that lobster, crab, shrimp, and other crustaceans are frequently cooked shells-on and alive – but is there any explanation for this practice?
From the ancient Romans to the great chefs of the nineteenth century, crabs have been cooked alive for better aesthetics and richer flavors.
Given that lobsters are conscious creatures, this may sound harsh. However, there is a pragmatic justification for it.
Vibrio, a hazardous bacteria found naturally in crustacean meat, may rapidly reproduce in a dead lobster, as reported by Science Focus.
Cooking is also ineffective in removing it. The risk of food contamination is reduced by cooking the crustaceans while they are still alive.
The fact that crabs are conscious creatures who may experience pain means that many people view this procedure as unethical.
Naturally, this outcry has prompted some nations to prohibit cooking lobsters alive, mandating that chefs stun or kill them before cooking.