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I love lobster. I had heard that about the spike also, it would be good if it really happened but same as you say ,impossible to police. Another one that I have heard about is putting them in a freezer till they are comatose. That shouldnt be so very difficult. But we will never know if they do! A little compassion and I would feel happier. Carol  |
Most Lobsters come into restaurants these days in what are called icicles. They are prepared at sea and then frozen in sea water which you then defrost, crack the shell neatly in half and scoop out the meat, reheat the meat in a frying pan and place it back in the shell for presentation.
Otherwise they do come in all black shelled and banded in a cardboard box that has been kept cold. It's only if you leave them out for any amount of time or place them near a heat source that they actually start to move. A dowel through the back of the neck is the usual way to prepare live lobster for cooking ~ it kills them instantly.
Also there is no need to cut a lobsters claws off to stop them fighting as most come in with very strong bands round their claws anyway that stop them using them.
I hated serving lobster in the restaurant as the smell is another of those that makes me gag ~ picture waitress near running through restaurant plates held above here head just to get the food to the table without being ill!