My sister and I picked up a couple of beautiful live Maine lobsters last night to cook. We kept them in the refrigerator overnight, nothing on top of them, they just hung out, no stress, as far as I know. When I picked my lobster up to put in the pot tonight, surprise! Her claws just came off at the knuckles!
We've cooked many lobsters, these are far from the first, yet this is the first time this has happened to us. Why? Is this common? Is it because the lobster felt it was under stress or danger? Is there anything to prevent it in the future?
I went ahead and cooked the lobster body and claws together in the same pot, but I'm just curious about this --