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Despite what you’ve been told, lobsters do in fact have pain receptors. So if you are cooking one, kill it quick before adding it to boiling water. There’s no need to boil it alive just because you don’t want to deal with the reality of how your food is prepared. And to the chefs about to rip me a new one. No, you’re not correct if it’s cooked immediately. Yes, if you kill a lobster and leave it unstable and half chilled for hours, it can cause issues with the meat. But if you do this and throw
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