Lobster is the ultimate luxury dish. But why is it so prized and controversial? In Cornwall, chef Rick Toogood shows how fresh lobsters go from boat to plate at his restaurant “Prawn on the Lawn.” European lobsters, bluish in color, are strictly regulated as stocks decline. Cooking methods spark debate: many countries ban boiling alive, opting for humane alternatives. Once prepared, lobster turns red and is served with rich butter flavors – a delicacy for special occasions.