GoombaP wrote:

> Steamed, of course, but only use a bit of water. That way you can watch the
> little critter as its legs begin to redden try to scramble up the side of
> the pot. And then with a mournful cry, slide back to the bubbling water and
> die.

I'm a huge ****ing hypocrite: I could never bring myself to cook a
lobster, whatever method used, but will allow whoever's in the kitchen
to do so. I keep trying to convince myself that it's true that lobsters
feel no pain, but sometimes I just know that's not true. So anyway, my
question was aimed more at ordering it in a restaurant than at actually
cooking it myself.

--
Rick