The Red Lobster's publicist Mic spoke with was able to confirm, however, that it serves two kinds of lobster: Maine lobster (also known as North American lobster) and Rock lobster. Langostino is also served at Red Lobster, the chain confirmed.

DO YOU BOIL LOBSTERS WHILE THEY'RE STILL ALIVE? Unlike some seafood restaurants, Red Lobster does not boil lobsters alive. Our culinary professionals are trained to humanely end the lobster's life moments before they are cooked so our guests get the freshest, most delicious lobsters.

Yes they do. Yes, but for those who are still frightened can always find a volunteer. Yes we do. The servers do take the live lobster to the kitchen and tell them how to prepare it.

What was once a single, family-owned restaurant in Lakeland, Florida, now has over 700 locations around the world.

Where The Best Lobsters Come From

• Maine, United States. Maine is widely considered to be the lobster capital of the world, and with good reason.
• Nova Scotia, Canada.
• Brittany, France.
• Tasmania, Australia.
• Hokkaido, Japan.

When it comes to flavor, texture, versatility, and bang for your buck, the best choice every time is Maine lobster. These true lobsters are the most sought-after crustaceans on the market for a reason: Maine lobsters carry more meat in their robust claws and knuckles, which spiny lobsters are lacking entirely.

Bring water to a heavy boil. Using gloves or tongs, place the Maine lobsters into the pot, cover tightly. When the water returns to a heavy boil, turn the heat down to a rolling boil and start the timer. Steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound.

A researcher in animal behaviour recommends people kill their lobsters before cooking them, after extensive research suggests crustaceans can feel pain.

Lobsters are only suitable for use in normal-sized fish tanks when they are small juveniles. They are suitable for an aquarium tank for a few years but will eventually out-grow the tank as they reach full adulthood.

Also completely safe to eat or add to sauces or soups. Red stuff=roe. The roe is actually the cooked eggs of a female lobster. If you see black eggs in your whole lobster or lobster tail that means the lobster hasn't been cooked enough.

From The Green Frog to Red Lobster, it appears that Darden had something for naming restaurants after colorful animals. But, apparently, the Red Lobster name took some thought. Darden's wife, Mary, said the name just popped up during a brainstorming session.

Originally billed as the "Harbor for Seafood Lovers", the first restaurant was followed by four others throughout the American South. In 1970, General Mills acquired Red Lobster as a five-unit company and with new backing, the chain expanded rapidly in the 1980s.

While there are 49 species of lobster in the world, it is the Maine lobster that is the most highly coveted species because of its sweet and tender meat. Additionally, Maine lobster has a less salty taste than other lobsters as a result of the cold-water temperatures of the Northeast.

Sweden. Sweden is known for its succulent seafood, especially on the west coast. Mussels, oysters, lobsters, crabs and prawns thrive in the cold Scandinavian waters.

They Are Simply The Most Delicious The meat of Maine lobsters is so much sweeter because they grow in cold water. In addition, the cold water keeps Maine lobsters from absorbing the salt in the water. The size of your lobster also counts – and Maine lobsters have everywhere else beat – by a lot.

Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking. You therefore minimise the chance of food poisoning by cooking the lobster alive.