Handling Instructions

Lobster is easy to handle and prepare, but following the steps are important for the best possible outcome in taste and texture!

For the best results, we recommend the lobsters be cooked the day you receive them.

In the event that you cannot cook them the day they arrive, here are a few suggestions:

  • First, remove the lid and place the entire box in the refrigerator.
  • If you cannot fit the entire box, take the lobsters out, place a piece of newspaper on the bottom of the crisper drawer in your refrigerator, then lay the lobsters down on top of the newspaper, and place the seaweed back on top of them to store overnight.
  • The key is to keep them between 35 and 40 degrees.
  • Cook the next day.

Important Note: Do not ever place the lobsters in water or airtight containers to store them.

Keep lobster tails frozen until ready to use; do not re-freeze, thawing and refreezing degrades the texture/overall quality of the lobster.

Always thoroughly thaw lobster tails — either overnight in the refrigerator in a drip-proof bowl or tray, or place the bag in cold water to thaw more quickly. Tails can be removed and thawed from 4lb or 10lb cases a few at a time, as needed. If the entire case of tails will be used, allow the case of tails to thaw in the refrigerator two days in advance of preparation.

We apply a saltwater glaze to our lobster tails to protect the meat during freezing to protect overall quality. Rinse and pat dry before using.

Keep lobster meat frozen until ready to use; do not re-freeze, thawing and refreezing degrades the texture/overall quality of the lobster..

For best results, allow frozen claws/knuckles to thaw slowly, overnight, under refrigeration. Once thawed, allow meat to sit in a colander for a couple of minutes before handling. DO NOT squeeze or press liquid from meat, simply hold in colander. After two minutes, remove from colander and prepare as desired.

Our Quality Assurance team inspects our claw/knuckle meat, but this product may contain shell fragments. Please examine product thoroughly and remove fragments before consuming.

Hugh’s How-To Videos

Greenhead Lobster owner Hugh Reynolds shares firsthand helpful tips on preparing your lobster.

Poached Lobster Tails

Grilled Lobster Tails

Baked Lobster Tails

Sauteed Lobster Tails

Steamed Live Lobster

Traditional Maine Lobster Roll

Lobster Recipes

Do you love lobster, but want to try something different?

These recipes incorporate fun flavors to compliment the sweet taste of Stonington, Maine lobster!

Chilled Lobster Tower With Dipping Sauces

Steam-baked Mainelobster Tails & Scallops

Maine Lobster Benedict

Seared Scallops

Thai Curry With Grilled Greenhead Lobster Tails

Korean Style Grilled Lobster Tails