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Sea FAQ Have people been poisoned by eating lobsters that were allowed to die before being cooked?
Have people been poisoned by eating lobsters that were allowed to die before being cooked?
Lobsters
are
not poisonous if they die before cooking, but cooking should
not be delayed. Many lobsters sold commercially are killed
and frozen before cooking. Lobsters and other crustaceans
do spoil rapidly after death, which is why many buyers insist
on receiving them alive. If the lobster is "headed" before
or soon after death, the body meat will keep fresh longer.
This is because the so-called head includes the thorax, the
site of most of the viscera and gills, which spoil much more
rapidly than claw or tail meat. Freezing slows deteriorative
changes and harmful chemical actions that follow death.
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