Lobster, yum?

I had lobster today, for the first time. It was actually half a lobster, chopped smack down the length-middle. The cut was so perfect, they could've used a chainsaw for all I know. The weird thing is that I'm not sure if I liked it so much, even though I ate all that I could scrape out of it, and left nothing but it's beetroot carcass. And that's precisely the thing that made me all queasy... The carcass! It's actually half a lobster, with its dead eyes, and legs, with the little hairs on the end, and humungous claws, and all the joints and cartilage still intact. I used the appropriate tools (pliers and a claw-like poking device with fangs) and I scraped the inside out of a carcass that still stared at me, and ate it all. I played with it all the while, opening and closing its claw, and examining the way the transluscent joint slid up and down as traction played its biological part... A giant spider.
Basically, it's like being served a delicious piece of sirloin steak attached to the cow's head on the plate... no one says it's not still a delicious piece of meat, but when you realize the liquid is blood, the red stuff is muscle, and the cow's eyes are staring back at you, it's hard to swallow properly.
It was nice, but I won't be doing it soon enough...