The purpose of the vinegar is taste. It goes great with lobster. Dip your bite of lobster in the butter, and then the vinegar. And vice versa.

Doty, it’s proven that p,ants have “feelings” too. They react to stress, to pain, to harsh environments etc, and there is some evidence they can communicate to other plants under certain circumstances. Look it up. It,is jusy a fxct of life that in order to live, something must die first. Animals also,have a reflexive reaction that puts them,into shock when they are preyed upon and eaten live by predators. What you are witnessing is reflexes, nerves that fire when the animal expires. It’s fine if you want to be vegetarian, but rea,,y you are killing plants which it turns out have feelings and reactions to,pain too. – it’s just a fact of life. The prepare your food as humanely as possible. Boiling is an instant death practically- far faster than a gazell being eaten alive by hyenas. Humans are a pretty ethical species

I woild,think that as the water got hotter and hotter, the reflex would still be there as the lo stereo tensed up due to,the rising heat before it died. Seems like,thye would,be in “pain” longer and e more tensed up- maybe not, but seems like that would happen

As many as you like within reason. The bottom ones won’t be fully covered- there is only 2 Inches of water

We do that with clam broth too. Tastes delicious. It’s rugged, but very tasty.

I’ve never had them steamed in seaweed, but that must give it an even better more robust oceanic flavor. We always boiled them, but a,ways wanted to try the seaweed version too. Jusy never got around to it.

Lobster salad for sure. Take,the time to get the smaller leg meat out too, that meat is sweeter. Haven’t tried heating the green tomali (sp?) The next day- we usually eat that when its fresh cooked- that and the fat in the shell and roe if any. UT yeah, definitely make lobster salad and serve on good,hotdogs buns toasted or grilled

Frozen whole lobster? If so, then Thaw it first, then cook in 2 inches of water as per the article. You will lose some flavor with frozen, but stil get something of a treat. If you are near coast, and can get some seaweed, cook them wrapped in the seaweed to hopefully impart a little more oceanic flavor.

I keep the “Lobster Juice”. Crack up the leftover lobster shells (make sure they’re relatively clean, though not rinsed). Add the shells to the juice and simmer it down some. Strain it and keep it in the fridge to use as a base (or mixed with fish stock). Use it for soup, stews chowders or as an alternate to a chicken stock for lobster risotto.

Whole wheat for a lobster roll?!?!?! We’re doomed.

I’m pretty sure that a great white shark is not, “sorry for the pain I’ve caused living creatures” when it rips a human being, or any other living thing into pieces. Something about the food chain. Oh, have you ever seen the leaf of various plants recoil and curl up when touched? You’re killing plants!

Personally, I don’t like to reheat lobster meat. Seems that a lot of flavor and texture is lost. I use the leftovers, as you wrote, in salds, soups, chowder and my favorite; lobster risotto. Lobster meat (bite size pieces) into the risotto just before the risotto is done so that it gets warm.