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Try a pointed knife just behind the center of the eyes and split to the front just before putting into steeming/boiling pot.
Seems for some reason they have less of a course tecture to the meat and somewhat sweeter this way.
Don't know why,,, but maybe it's because they are dead before the adrenoline gets to the meat? Not sure but does seem to work.
Got the idea from some cooking show an TV ( the one that says, "you'll never look at food the same way again"), tried it with 2 lobsters, one killed, the other not. Definately a noticable difference.
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