Buying live lobster Whether you are buying lobster directly from a pound or store or are having it shipped, it is important that the lobster is alive before you cook it. Shipped lobster should show signs of movement when lifted. In prime condition a live lobster will display movement in its claws and will snap its tail if it is disturbed. Any lobster with sluggish movement should be used immediately. Lobsters that are totally limp (dead) should be discarded. Lobsters come in various sizes from canners (1/2 pound to 1 pound) to jumbos (over 2 1/2 pounds). A 1 1/2 pound lobster (hard-shell) will yield approximately 1 1/3 cups of cooked meat. In their natural state, Canadian Lobsters are generally greenish blue to brownish olive. Regardless of the shell color they will all cook up red and have the same texture and excellent flavor. The key to successful preparation is to begin with a high quality hard-shell lobster. Buying frozen lobster Proper receiving, storage and thawing are as essential to a good final result, as the preparation in the kitchen. Ensure the processed lobster meat is fully frozen when purchasing or at the time of receiving a shipment. Temperatures warmer than -18°C (0°F) may cause product damage. Under ideal frozen temperatures of -26 to -30°C (-15 to -20°F) or below, frozen lobster can be stored with no quality loss for up to nine months. Store frozen seafood away from freezer walls and keep off the floor for good air circulation. Source:

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