چرا ما خرچنگ زنده را می جوشانیم؟

Whenever you enter a restaurant, you're putting your health in someone else's hands. Thousands of people get sick from food poisoning each year. But thankfully chefs can take steps to minimize the risk. One of those ways? Boiling lobsters alive. Turns out, those unusual tanks of live lobsters in restaurants isn't just there so you can have a plate of fresh lobster.