But frozen lobster can't be much fresher than "still alive" and Trufresh hasn't hesitates ... which are far too dead (and filleted) to ever be revived. The first time they tried it, Trufresh ...

Once dead, this can rapidly multiply and release toxins that may not be destroyed by cooking. Traditionally the risk of food poisoning has been minimised by cooking lobsters alive. A recent YouGov ...

In a viral video posted to the streaming platform on Wednesday, a young female with the channel name "heehee1004" starts off by showing her fans a live ... lobster appeared to rise from the dead.

Switzerland is cracking down on the culinary practice of tossing live lobsters into boiling water – so chefs will now have to adopt the more humane act of stunning them first, according to reports.

Medical examiners must confront all aspects of death and often come up with explanations for what has happened in the final moments of someone's life. Dr Judy Melinek, who works as a medical examiner ...

Starting in March, Swiss chefs will no longer be legally allowed to boil lobsters alive. Instead ... destroyed mechanically they are effectively dead," Robert Elwood, an ecology professor at ...