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Cooking Lobster - and why it has to be alive?


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Cooking Lobster - and why it has to be alive?

MMRuth | Mar 8, 2005 07:38 AM

I've generally been apprehensive about cooking lobster. Only did it once - bought a live one at the seafood market, was quite happy when I went to cook it a couple hours later for my paella that it was dead. Now I've been inspired by Jacques Pepin's show on making Lobster Bisque and Lobster Salad.

My question is, why does one have to have a live lobster, when shrimp, for example, can be bought and safely cooked already dead.

Any ideas? Thanks.

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