Hm. Interestingly, I boiled a couple lobsters just a couple weeks ago. Only parboiled then, mind you, in preparation for baking with breadcrumbs and lots of butter.
So they wouldn’t be rubbery. :-)
I followed instructions I googled to freeze them and stun them first, though.
I think they probably lack a nervous system sophisticated enough to experience pain, but if I’m wrong, it’d be pretty uncool to boil them alive.
It took mere moments to make sure they wouldn’t feel anything.
The effort seemed trivial. Hardly a problem.
I do have a dilly of a story, though, about a live lobster and a sushi restaurant.
I might be better of withholding it. ;-)