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Whether prepared at home or in a restaurant, lobsters have traditionally been cooked by immersing them in a pot of salted water which has been heated to a rolling boil. Lobsters die within seconds upon being immersed in boiling water.
This cooking method also offers the advantage of retaining the delicate texture and flavour of the product, an important consideration given the fact that lobsters are a high-priced consumer product. Crustaceans such as lobsters and crabs, are generally sold live and cooked live to ensure top quality and product safety.