Lobster Handling and Care – Storing Live Lobster

How is Your Live Lobster Packed and Shipped?

Your hand-selected lobsters have been packed live with seawater-soaked newsprint or fresh seaweed to keep them moist, and frozen ice gels to keep them cold. The packing container and gel packs are completely reusable! Our shipping container and gel packs are completely reusable. Save them for the beach!

DO NOT freeze live seafood: live lobster, mussels, oysters, steamers.

My lobsters just arrived at my doorstep—Now what?

Refrigerate your lobsters immediately, and keep them cold until you’re ready to cook them. 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.

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.

Do NOT store live lobsters in fresh or salt water, your freezer, in plastic bags (lobsters need to breathe), or let them sit in melted ice.

Lobster Rules – Storing Live Lobster

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
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.

Contrary to popular belief, live lobsters are dark greenish-black or brown–they will turn the familiar bright red after cooking.

My lobsters are not moving or are damaged?

Your lobsters were 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.) Cook lobsters even if they appear motionless. This is also true if a lobsters has been damaged or dropped 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.

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 lose 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.