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Big sea roach, you mean.
I love lobsters. I have been eating them for at least two decades, so I've put my share of them away. I've experimented with all manner of ways to prepare them. The best way I've found has been the salted, boiling water method. If you pierce behind the head carapace to get to the brain, you break the integrity of the shell, which can dilute the flavor of the lobster. They die quickly when plunged into the boiling water. Whatever spasms you see are reflexive, much like the chickens that run around when you chop off their heads.
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