When your lobsters arrive

• We recommend that you cook live lobsters the same day they arrive, and preserve them in the shipping container until you do.
  
  
• If you can't prepare them the same day, they will usually do fine in the refrigerator for another 24 hours if you put them in a pan surrounded by moist newspaper. If you need to freeze your lobsters for another time, see the instructions below.

Taking your lobsters from the box

• Lobsters should be picked up by the body, never by the claws or tail. Hold them tightly as they may wiggle.
  
  
• When removed from the box, your lobsters should be cool and damp and show some reaction when handled. If they are sluggish and show little movement, they had a tiring trip and should be cooked that day. (It is normal for lobsters to reduce their activity when shipped in the box-cooler.) If they don't appear to move at all, chances are they will recover if given a little time. Try putting them in the sink and gently rinsing them with room temperature water.
  
  
• Be aware that live Maine lobsters are naturally greenish-black or brown. They turn red only after they are cooked.
  
  
• Do not remove rubber bands from both claws until after the lobster is cooked.
  
  
• While tempting, it's best not to let kids (or curious adults) handle the lobsters excessively.

Freezing lobsters

Sometimes, even the best-made plans for your lobster need to be postponed. One option is to freeze your lobsters. For best results, lobsters should be frozen uncooked. Freeze the lobsters whole, or clean them and freeze only the shell portions (tail, claws) that contain the edible meat. Freeze lobsters in the shell, to keep the meat from drying. Lobsters can be cooked and then frozen, but the results will not be as good.

Preparing lobsters for freezing is simple. Here's how to do it:

• Wrap your lobsters in a plastic bag and put them in the freezer for about ten minutes.This will lower their metabolism; they will become docile and very relaxed.
  
  
• Remove lobsters from the freezer.Place each lobster on its back on your cutting board. With a sharp knife, insert the point of the blade into the point just below the neck and with one easy motion slice the length of the body down to the tail. Wrap the lobster in moisture-vapor-resistant bags and freeze.
  
  
• For maximum enjoyment, a frozen lobster should be slow-thawed before cooking. Over night in the refrigerator is a good idea. Keep cool until it is time for cooking.

For information on cooking your lobster, click here