Here’s the punchline. Most lobsters that die out of water are killed by bacteria, not oxygen loss. When a lobster is stressed, its immune system tanks. Bacteria in its own gut go wild.
Those bacteria break down the lobster from the inside. That’s why you never, ever eat a lobster that was dead before cooking. It’s a stomach revolt waiting to happen. Fresh is the only rule.
Can A Lobster Live Out Of Water at Louise Mcmakin blog
So if your lobster looks limp and smells off after two hours on the counter? Don’t risk it. Toss it. Your dinner isn’t worth a trip to the ER.
