How to cook live lobster in the most humane way?

I always hear that live lobster is much better than frozen lobster tails, my first question for you is why? And How would I cook live lobster in the most humane way?

To answer your first question, live lobster is much tastier then frozen lobster when it is cooked live the flesh is firmer and it keeps all of the integrity. The French classic term of cooking a lobster is called “cardinaliser” which literally means make it red like a Cardinal. I always put the live lobster in the freezer 20 minutes prior to cooking, the lobster then “falls asleep” and will be numbed to any pain caused by the cooking. To cook the lobster you may just boil it in heavily salted water (1/2 cup of salt per gallon of water) or in a court bouillon, for additional flavor (boil water for at least 15 minutes in a big pot, with black crushed peppercorns, salt, one large onion cut in half a bay leaf and a lemon cut in quarters). Plunge the lobster in the boiling pot. Count 7 minutes per pound. After it is cooked remove it and immediately plunge it into and ice bath water. Doing so will immediately stop the cooking of the lobster and will result in a perfectly cooked lobster flesh. Good luck!