

I’m totally unfamiliar with how to cook a lobster, but “chilling them” doesn’t seem to make much sense to me. They live in the North Atlantic, where water temperatures tend to hover in the “refrigerator” range most of the year, and with salinity lowering the freezing point, probably goes even lower over the winter. Seems like chilling a lobster would just make it feel at home.




This news is about lobsters, specifically.
But how would it slow their metabolism down? Unless they’re just eating non-stop at room temperature, that colder weather is what they’re adapted to.