Learn how to handle and care for live lobsters at home with tips from the lobster experts—LobsterAnywhere.com. Note our tips for storing lobsters apply mostly to hard-shell lobsters. Although soft-shell lobsters (lobsters that have shed their old shells) can be purchased locally, they are generally weak and fragile and do not store or ship well.
Live Lobsters Packed and Shipped
Your hand-selected lobsters are packed live with seawater-soaked newsprint or fresh seaweed to keep them moist, and frozen ice gels to keep them cold. Lobsters are shipped in extra thick insulated cooler. Learn more about how lobsters are shipped to you, plus our delivery costs.
Recycle Your Lobster Cooler
- Refrigerate your lobsters immediately, and keep them cold until you’re ready to cook them (best around 40 degrees F).
- It’s best to cook your lobsters the day they’re delivered.
- Store lobsters in a strong paper bag or right in the lobster pot if you were lucky to receive one. When transferring lobsters, pick them up by the body, not the claws or the tail.
- To handle a live lobster, pick it up by the large shell just behind its head (the carapace shell). The lobster may wave its claws, flex its tail, or display only the slightest movement.
- If the lobsters are warm to the touch and there is a foul odor, contact LobsterAnywhere.com the day of delivery. Please see our Happy Cracking Guarantee.
How do You Hold a Lobster without getting Pinched!
First things first, keep the bands on the claws! To hold live lobsters without getting pinched by the claws, hold the live lobster by the lower end of the bigger body shell (called the carapace) while letting the lobster head and claws hang down. Also, be careful not to let your fingers go below the tail The under part of the tail shell has some sharp edges as well. Be careful as the lobster may flip its powerful tail.
DO—Refrigerate me when I arrive.
DO— Cook me as soon as possible, the fresher the better.
DO—Cook me even if I appear motionless. After cooking, my tail should curl under me and my meat should be firm
DO—Pick me up by the body, not the claws or tail.
DON’T—Remove my rubber bands around my claws until after cooking (unless you know what you’re doing!).
DON’T—Put me in fresh or salt water, your freezer, in plastic bags (I need to breathe), or let me sit in melted ice.
My lobsters are not moving or are damaged?
Your lobsters are packed to order, live and kicking and shipped overnight. Since they have traveled a long way they may have tired. (Note that cold temperatures make lobsters sluggish.) Live lobsters will move very slowly while cold, but come to life once it starts to warm up on your kitchen counter.
Cook lobsters even if they appear motionless. This is also true if a lobster is damaged or drops a claw in transport.
In the unlikely event that a lobster has died, it is usually acceptable to cook if it is still cool to the touch and if the other lobsters in the shipment are still alive. Cook them up! The tail of the lobster is the best indicator of its freshness: it should curl under the body and be somewhat firm not watery or mushy when cooked.
How long Can You Store Live Lobsters?
What if you cannot cook your lobsters today? The best way to keep your lobsters alive for up to 24 hours is to store them in a loose paper bag with damp newspaper or in the shipping container in the coldest part of the refrigerator (usually the lowest shelf at the back or in the meat keeper). Don’t even think about the freezer!
If for some reason you find that you cannot prepare the lobsters for more than a day, you may partially cook them. After you have par-cooked them, submerge in cold water for 3 minutes, drain, and refrigerate. You can finish cooking them any time up to 48 hours later. Cooked lobster meat may be refrigerated in an airtight container for 2-3 days, or for months if frozen.
Need Help Cooking Live Lobster?
Checkout our Guide for Cooking Live Lobster at Home.