Okay, huge tangent, but just yesterday at the dinner table this came up. I realized I've shied away from the horrors of boiling live lobsters, and I'm not okay with doing it any more.

I need to learn how to kill them less painfully prior to cooking. And I doubt I can eat restaurant lobster in good conscience any more.

You can usually euthanize the lobster before cooking it by spiking it at the top of its head, or by freezing it.

At some point, there’s a personal decision to be made as to whether the inhumanity of eating a crustacean that was alive shortly before cooking is any different than the inhumanity of predator-prey relationships in the wild.