Storing & Cooking

To Store a Live Lobster

Simply place the lobsters in a glass or metal bowl. Cover loosely with the provided seaweed or wet newspaper and store in the coldest part of your refrigerator.

Live Lobsters

Lobsters can live up to 48 hours out of circulating salt water, if they are properly refrigerated. Lobsters need not be jumping out of the box to be fresh and good eating any more than fresh fish you get at your market. They should, however, be checked the day they arrive. If they are not moving, it is best to cook them within a few hours. Keep in mind, the sooner you cook your lobsters the sweeter they will be.

To Cook Your Lobsters

Boil enough water (with a tablespoon of salt) to cover your lobsters completely, then follow the times* on the cooking chart below:

*All times shown are from a full second boil.

Cooked Lobsters

Whole cooked lobster can be easily frozen. Place it in a plastic bag, squeeze out as much of the air as possible and seal tightly. However, it is preferable to freeze cooked lobster outside the shell in a brine bath. Prepare a brine made of 1 tablespoon of salt to 1 cup of water. Remove the meat from the shell and place in a container or sealable bag with brine to cover and freeze. We recommend freezing whole lobster for no more than one week and shucked lobster no more than two weeks. Be sure to thaw frozen lobsters in the refrigerator for at least 24 - 36 hours before reheating them.

When you are ready to eat your lobsters, remove them from the fridge. Feel free to eat them cold since they are already fully cooked, but if you prefer warming them up, bring a pot of water to a full boil, then drop the lobsters in the pot. Heat through for 1 - 2 minutes, just long enough to warm up the lobster meat. Be careful to remove them promptly, so they don't overcook!

To Cook Your Steamers