Handling:
Lobsters that are properly handled, stored, and shipped should arrive at the restaurant or supermarket alive and in good condition. First, make sure the box has not been damaged or broken.

Next, make sure lobsters are not standing in water. Since lobsters live in the ocean, they will die if immersed in fresh water. When lobsters arrive, they should be cool (around 40 degrees F) and moist. There should be damp newspaper or seaweed on the bottom of the box and covering the lobsters to keep them moist, and gel packs on top to keep them cool.

Lobsters should be put in the cooler/refrigerator immediately after they arrive. Handle crates or containers gently, being careful not to drop them. When transferring lobsters, pick them up by the body, not the claws.

Storing live lobsters in a restaurant or supermarket:
In storing lobsters, it is important to keep them cool and moist. To begin with, the temperature of the cooler should be between 33 degrees F and 40 degrees F. Since coolers can cause dehydration, lobsters should be covered with a damp cloth and crushed ice if they are to be stored overnight.

Hard-shell lobsters should only be kept in the cooler for one to two days and then transferred to a live storage tank or cooked. Since new shell lobsters are more fragile, they should only be stored in the cooler for up to one day.

Before transferring lobsters to tanks, they should be conditioned. In the summer, lobsters should be iced down to lower their body temperature and, in the winter, they should be left in the cooler longer to raise their body temperature to match that of the tank. You may also want to purge lobsters before putting them in the tank.

Dip the lobster in salt water to remove any contaminants on its body. This will help reduce ammonia levels and maintain good water quality in the tank. Lobsters in a tank should not be fed because it will foul the water. Weak lobsters are often eaten by other lobsters, which contaminates the tank and threatens the health of all lobsters stored in it. Therefore, weak lobsters should be removed from the tank and cooked immediately.

You can tell if a lobster is weak if its tail is limp and hangs down.

Arriving home with healthy lobsters:
Packing lobsters properly is just as important as selling them. The goal is to have the customer arrive home with live and healthy lobsters. If you use plastic bags, be sure to punch holes in the bag so lobsters don't suffocate. If the customer requests that you use ice, put it in a heavy-weight plastic bag and pack the lobsters on top. Remind the customer that lobsters should be put in a refrigerator as soon as possible and cooked within one day.

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