Lobsters: Enjoy the Feast

Several weeks ago, a seafood restaurant imported Australian lobster; the taste was delicious. I assumed, they had the lobsters frozen to be sent here, but then I found out they might not have. Since the lobsters taste better fresh, they are shipped in carefully refrigerated trucks, alive. That is why, inside a seafood store or restaurant, I try to avert my eyes as the lobsters climb on each other, overflowing the tank. I'm afraid to look a live lobster in the face out of guilt. On the other hand, it may be far more merciful to grant an escape to the animal rather than have it spend another night inside the tank. Within a few miles to where we live, in Jensen Beach-Florida, there's a quality seafood restaurant with a seafood store near it, called New England Clam, Fish and Chowder. I enjoy the food there and they bring in their lobsters mostly from Maine or off the coasts of the Caribbean. Lobster cooked in any form is appetizing: lobster bisque, lobster rolls, lobster in a basket with drawn butter, spicy shrimp and lobster linguine, lobster cocktail, lobster chowder, baked stuffed lobster, cr