Join our community of Solution Seekers!

Buying and Storing Shellfish

Follow these quick tips for buying the freshest lobsters and crabs―and keeping them that way at home.

CrabMichele Gastl
  • Buying shellfish alive is the best guarantee of freshness. Look for moving legs, claws, antennae, and, in the case of lobster, a flipping tail.
  • Stone crabs and king crabs are usually sold cooked―sometimes frozen, sometimes thawed. A live-cooked lobster will have a tail that curls back with a snap. These are all best served cold, since reheating toughens the meat.
  • You can keep live lobsters and crabs chilled and moist (covered with water-soaked newspaper) in the refrigerator for up to one day.
  • Plan on one one- to two-pound lobster or four to six hard-shell crabs per person.
Read More About:Food

Related Content

pantry shelf

Where to Store Coffee: Pantry vs. Freezer

The best place for those grounds―and why.

What do you think about this article? Share your own solutions and ideas

View Earlier Comments

Quick Tip

Kitchen timer

Make this crisp salad into a hearty next-day lunch: Tuck the leftovers into a toasted baguette spread with wasabi mayonnaise, wrap tightly, and refrigerate for up to 8 hours.