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I worked for years in Seafood restaurants so I consider myself a slight authority in the matter.
You should always cook a lobster alive. Drop it head first into rapidly boiling water and it will die within seconds.
If you kill it immediately you can, but make sure you clean out the innards, otherwise they will leach into the water and affect the taste.
For stuffed lobsters or broiled lobsters you put the lobster on its back, slice it from head to just before the tail, crack it open and run it under fast running water to clean out the innards, then place in your favourite stuffing and put it in the oven.
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"It is impossible to obtain a conviction for sodomy from an English jury. Half of them don't believe that it can physically be done, and the other half are doing it."
Winston Churchill
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