Lobster Death! Freezer vs. Alcohol
The way fish (shelfish included) is dispatched impacts both its flavor and texture.  The Japanese have a long history of this knowledge.  This type of fish killing is called ike jime. 

Dave Arnold did some interesting research on this.  You'll find it here: http://www.cookingissues.com/index.html%3Fp=5731.html

Bottom line:  How you kill a lobster does impact its flavor.