I am looking please, for some clear and documented information about lobster. Every chef and every cookbook has its own theory about the life and death of a lobster; apparently, lobsters are very mythical. I'm looking for the real deal. My questions are as follow: 1. I understand that upon dying, a lobster releases a toxin that makes its way throughout the flesh and can render it inedible. - Is this true? - What killing method limits this? - How does acidity affect this process if at all? 2. What is the most humane way to kill a lobster? - When is it officially dead? (since it keeps moving several minutes after being torn apart or in a pot of boiling water) - Does the knife-behind-the-eyes-trick affect the release of the aforementioned toxins? Thomas Keller "steeps" lobters in a boiled water/vinegar solution for a couple of minutes before removing the flesh. He pours the solution on the lobster so the lobster never actually is in boiling liquid. How can this possibly kill the lobster? How can this be enough to remove the flesh easily? 3. How long does it take for a lobster to reach the one pound mark? 4. What does it eat? 5. With what frequency does it shed its shell? Is this different for farmed lobsters? 6. Why is June announced as lobster season when nobody on the coast would eat a lobster at this time of the year? No, this isn't for a school paper, I promise ()! I'm really just curious and trying to build some knowledge about it. Thank you to all the brave souls who will attempt to answer this lenghthy post..!