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BOSTON -- Call it cryonics for crustaceans. A Connecticut company says its frozen lobsters sometimes come back to life when thawed. Trufresh began freezing lobsters with a technique it used for years on salmon after an offhand suggestion by some workers. It found that some lobsters revived after their subzero sojourns.
Pull the lobster out of the pot that it is cooking in with tongs. Hold it up in the air and examine its body. Notice its color. If the lobster is not bright red, throw it back in the pot to cook some more. Pull on one of its antennae or yank off one of its small walking legs. Both the walking leg and the antenna will come off easily if the lobster is done. Throw the lobster back in if the legs or antennae do not come off easily.