I was using lobster as an example of personal experience.. Canned lobster is perfectly fine if you are using it as part of something larger. It's very much used commercially in restaurants and food production. Raw lobster goes in the can... sealed. And then the heat of pasteurization cooks it in the can.. no worse than canned tuna, crab.. etc.. The crab in take out crab rangoon i can guarantee came out of a can. Wanna make a lobster bisque.. thats a couple cans of tail meat added at the end of the process, so it juat heats up.

A friend of mine also got reamed out and fired on first day by the dude because she was taking a picture of some piping tips.. dude accused her of trying to steal his recipes and threatened to smash her phone.