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Live lobster

Live lobster is on the menu at many restaurants, even those far from the sea. The reason is that unlike most forms of commercial fishing, lobsters can survive relatively well in captivity. A crab will not eat once captured, and fish like tuna and salmon are too large to reasonably fit in a restaurant’s limited space (not to mention too large for one person to eat.).

Lobster on the other hand will eat in captivity, although their claws must be banded up after capture. This is for two reasons, to prevent them from injuring people and to keel the lobsters alive. Lobsters don’t normally resort to cannibalism, but they have been known to do so when in captivity if they are not properly fed.

Most of the meat in live lobster is contained in the claws and the tail. When lobsters are sold pre-packaged, you will often find that it is all tails and/or claws. This actually ensures a better deal for the customer, since buying a whole lobster adds a lot of weight over buying tails, but not nearly as much meat is added in.