There is nothing in the world that compares with the delicious, succulent taste of lobster. To begin your delectable treat, you need to know how to select the best lobster. Here are a few basic tips for choosing the best quality live lobster and storing it: ...

Color - Quality live lobsters are most commonly greenish brown/black, but can also be blue, yellow, red or very rarely white. Color does not affect flavor or texture. ...

Activity - Live lobsters should be active with their claws held up (not hanging limply) and with their tails curled under them.

Appearance - Black marks or holes in the shell are the result of wear and tear, or indicate an older lobster has not recently shed its shell. They are not harmful in any way.

Hard or New? - Choose hard or new shell lobster, depending on your preference:
a. Hard shells are fuller, but require utensils to gain access to the meat.
b. New shell lobsters have recently molted (shed their old shell) and are growing into their new shells. A lobster increases in size by about 20% with each molt. New shell lobster meat has the reputation of being more tender and sweet, and does not require utensils, but yields approximately 3% - 5% less meat than a hard shell lobster, which has grown into its shell for several months to a year.

Storage - Live lobsters should be stored in circulating sea water tanks in the store or restaurant. Once in the kitchen, lobsters should be stored in open containers in the refrigerator, covered with seaweed or seawater-dampened towels or newspaper to keep the gills moist. Hard shell lobsters can be kept alive for 24 - 48 hours in this manner. New shell lobsters can be stored for 12 - 24 hours. It is best to cook your lobsters as soon as possible.

Do not store live lobster in water or on ice in airtight containers. They will suffocate and die..

Cooked lobsters should be stored in airtight containers and used within three days of cooking.

 

 

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