Rules on Lobster

Lobster Rules

Choosing Hard or New Shell Lobster

* Newly molted lobsters are called soft-shell or "new shell" lobsters
* Soft-Shell lobsters have less meat in proportion to total body weight than hard-shell lobsters
* Hard-shell meat is firmer
* Soft-shell meat is softer and has the reputation of being more tender, sweet and tends to have more water
* Soft-Shell lobsters do not ship well

Appearance

* Quality live lobsters are most commonly greenish brown/black, but can also be blue, yellow, red or very rarely white. They do not turn red until they are cooked. Color does not affect flavor or texture
* Live lobsters should be active with their claws held up (not hanging limply) and with their tails curled under them
* 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

Shipping

* If you plan to ship or transport lobster, always choose hard-shell lobsters.

Transferring

* When transferring lobsters, pick them up by the body not the claws.

Storing

* After live lobsters have arrived, they should be cooked as soon as possible
* The best way to keep lobster alive at home is to refrigerate them at around 40 F and cover with a damp cloth or newspaper. Since coolers can cause dehydration
* Do not immerse lobster in fresh water (in the sink or bathtub) or allow them to sit in melted ice. They will suffocate and die
* You can refrigerate the lobsters for up to 24 hours, after that, you must cook them half-way first, then freeze.
* 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
* New shell lobsters are more fragile, they should only be stored in the cooler for up to one day
* Cooked lobster meat may be refrigerated in an airtight container for 2—3 days, or kept in the freezer for several months

Source: www.red-lobster-recipe.com