Well, it's official. Lobsters ("homard") and prawns ("crevette) feel pain. Scientists poured vinegar on their antennae and they tried to rub it off anxiously. No surprises there, then. If somebody poured vinegar on my tender extremities, I am not sure I would like it.
Funny how we chastise ourselves horribly for cooking these gorgeous creatures, especially when they are known to practise cannibalism. Bet that doesn't trouble them as much as it does us. Boil them, I say.
Nothing quite like a "plat de fruits de mer", washed down by an exceptionally dry Sancerre.
