Lobster How-To Guide

Nothing compares to the delicious taste of Maine lobster, especially if you know how to select the best. Here are some tips for selecting and storing Maine lobster.

Selecting Lobster

Color: Maine lobsters are usually greenish brown or black in color, but can also be blue, yellow, red or even white. The color of a lobster's shell does not affect its flavor or texture.

Activity: Look for lobsters that move around and hold their claws upward and their tails straight. Claws should never hang limply and the tails should never curl underneath its body.

Shells: Black marks or holes in the lobster's shell are the result of wear and tear and usually indicate an older lobster that hasn't recently shed its shell. Marks are not harmful in any way.

Hard Shell Lobster: Hard shell lobsters have been living in their shells for quite a while, and so they're usually fuller. However, it requires the use of utensils to gain access to the meat.

New Shell Lobster: New shell lobsters have recently molted and are growing into their new shells. Many people think new shell lobster meat is sweeter and more tender than the meat of a hard shell lobster and it is significantly easier to remove from the shell.

Storage of Lobster

Live Lobster: Live lobsters should be stored in open containers in the refrigerator, provided they are kept moist with seaweed, or seawater dampened towels or newspaper. Do NOT immerse lobsters in water or place on ice in an airtight container as they will suffocate and die. Live lobsters can live up to 48 hours after you've purchased them provided they are kept cold and their gills are kept moist, as described above.

Cooked Lobster: Store cooked lobsters in rigid, airtight containers. The product is best if used within three days from time of cooking.

Lobster Meat: Lobster meat that has been immediately removed from the shell after cooking can be stored in an airtight container for up to four days.

Frozen Lobster Products: Follow directions on package for storage and thawing of frozen lobster.

Cracking Lobster

Whether you are a long-time Maine lobster lover, or you're preparing to take your first crack at it, here are a few tips for maximum enjoyment.

1. Put on the bib. (water can squirt at the least expected moment not to mention that you will feel years younger)

2. Twist off the claws.

3. Crack each claw and knuckle with a lobster or nut cracker. Remove the meat.

4. Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper.

5. Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.

6. Separate the shell of the body from the underside by pulling them apart and discard the green substance called the tomalley.

7. Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth.

8. Use the wet napkins to clean up.