Store your lobsters in your fridge at 36-40 degrees F
Place them in an open container (like a pan or bowl) and cover them with dampened newspaper or paper bags, a damp kitchen towel, or seaweed.
DO NOT SUBMERGE THEM IN FRESH WATER OR SEAL THEM IN A PLASTIC BAG - THEY WILL SUFFOCATE
Treat them right, they’ve had a rough week.
If you don't have a fridge or space in your fridge, place lobsters in a cooler with ice packs and avoid direct contact with ice water.
DO NOT LEAVE THE COOLER IN DIRECT SUNLIGHT
Store it in a cool, temperature-controlled area when it's hot outside.
Cook within 24 Hours for the best flavor and health.
Fill a large pot with salted water, about 2 tbsp sea salt per quart.
Bring to a roaring boil.
All lobsters should be submerged; if they don't fit, you will need to cook in batches or get a larger pot.
Cover tightly and start your timer
Boiling times vary depending on how many you are cooking, make sure they're done!
Lobsters should be bright red, the tail meat should be firm, and their internal temperature should be from 135-140 degrees F.
Melt some butter and enjoy!
*Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.*
