Handling Lobster

We sell live lobster and will ship right to your door. The rest of the journey is up to you. Here we'll show you how to properly handle the lobster to assure freshness.

1.     First, we ask that you are home during requested times to receive the order. Please make sure the box is not left out in the sun, as survival time decreases substantially. If you do not receive your order in time, you can call our toll-free customer service center.  

2.     Check the box to ensure it has not been damaged or broken. If so, please call our customer service center.  

3.     Your lobster should be kept cool (between 33 - 40 degrees F) and moist. During shipping, wet newspapers were packed in your box to keep moist. Cold gel-packs were packed on top of lobsters to keep the lobster cool.  

4.     To ensure freshness, unpack your order and place in refrigerator immediately until cooking. If possible, keep in original bags. We recommend you wait no longer than 1 day (within 24 hours) to cook, once order is received & unpacked .  

5.     Contrary to popular belief, live lobsters are brown in color. They turn red only after cooking. If your lobster order arrives cooked or pre-cooked as requested, it will naturally be red. Cooked or pre-cooked lobster can safely be kept in the refrigerator for 3-4 days.  

6.     If the lobster is moving its legs, tail, claws or antenna, it's still alive. If when holding the lobster in the air, its tail flaps up and down it's still strong and survived shipping very well. Do not worry if this isn't so, the lobster is still alive just a little weak from shipping.  

7.     DO NOT REMOVE THE RUBBER BANDS AROUND CLAWS UNTIL AFTER LOBSTERS HAVE BEEN COOKED! Live lobster have incredibly powerful claws and can be dangerous. Even so, the back motion muscles of the claws are week enough to be held by these restraining devices.

8.     DO NOT IMMERSE THE LOBSTER IN FRESH WATER! Since lobsters live in salty ocean water, they will die if immersed in fresh or standing water.  

9.     To hold lobsters without getting pinched by the claws, hold the live lobster by the lower end of the bigger body shell (called the carapace) while letting lobster head and claws hang down. Also, be careful not to let your fingers go below the tail. The under part of the tail shell has some sharp edges as well. If the lobster is flipping its powerful tail, this may hurt.  

10.  If you transfer live lobster into plastic bags, please puncture bags with holes so lobsters can breath. Otherwise, they will suffocate. To keep moist, cover bags with damp dish rags or towels.