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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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