1. Live lobsters can be kept in two ways:
• Packed in moist seaweed or in moist, heavy paper, kept in a cool place.
• In saltwater. Special lobster tanks are used in restaurants for display and for allowing customers to select their own lobster. Air must be bubbled through the water to keep the lobsters alive.
2. Cooked lobster meat must be covered and refrigerated at 30° to 34°F (-1° to 1°C). It is very perishable and should be used in 1 or 2 days.
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