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
• We only sell the freshest hard-shell cold water lobsters available

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

• We can ship anywhere in the United States and Canada! E-Mail sales@rm-lobstershack.com  for shipping quote! Lobsters are shipped either Live or Cooked!   Cost per pound is $5.99 plus shipping Prices are subject to change!

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

HOW TO EAT A LOBSTER

The white meat of the lobster is located in the tail, claws, and knuckles. Meat can also be found in parts of the body and legs. The red material in the tail section is the coral "roe" or the female eggs and is considered a delicacy. And the greenish material at the junction of the body and tail is "tamale", which is actually the liver, and has a very unique "peppery" taste used in many recipes.

	Put on the bib.  Twist off the claws.
	Crack each claw and knuckle with a nutcracker, pliers, knife, or hammer. Remove the meat.
	Separate the tail from the body by arching the back until it crack.  Bend back and break off the tail flippers. There’s meat in each flipper, too!
	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.
	Separate the shell of the body from the underside by pulling them apart  Discard the green substance called the tamale (the liver).
	Crack each claw and knuckle with a nutcracker, pliers, knife, or hammer. Remove the meat.
	Separate the tail from the body by arching the back until it crack.  Bend back and break off the tail flippers. There’s meat in each flipper, too!
	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.
	Separate the shell of the body from the underside by pulling them apart  Discard the green substance called the tamale (the liver).
	Crack each claw and knuckle with a nutcracker, pliers, knife, or hammer. Remove the meat.
	Separate the tail from the body by arching the back until it crack.  Bend back and break off the tail flippers. There’s meat in each flipper, too!
	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.
	Separate the shell of the body from the underside by pulling them apart  Discard the green substance called the tamale (the liver).
	Open the underside of the body by cracking it apart in the middle.  Lobster meat lies in the four pockets, or joints, where the small walking legs are attached.  The walking legs also contain meat that can be removed by biting down on the leg and squeezing the meat out with your teeth.

CLICK HERE FOR RECIPES