Studies show that lobsters cannot perceive pain. The nervous system of a lobster is primitive and similar to that of an insect.
Storing LIVE Lobsters:
We recommend consuming live lobster same-day. When stored properly, they can be kept fresh for an additional day. In a fridge, keep lobsters as cold as possible in an open container such as a cardboard box or large bowl. cover them with damp newspaper or a damp kitchen towel to keep them moist but not wet. Never immerse them in ice or in tap water, as the fresh water will kill them.
Lobster Tail Removal:
Use a sturdy dish towel to grip the lobster, taking caution with the sharp spines. Set the cooled lobster, belly down, on a flat surface. cover with the towel. Place your dominant hand on top of the towel over the carapace (thick shell near the head). set your other hand on the towel over the tail. Use a firm grip to twist the tail and head in opposite directions. Before storing the heads, break off one antenna. Set the heads in resealable freezer bags and freeze for later use (stocks & soups).
Lobster Gut Removal:
Arrange the lobster tail with its belly facing up. Insert the thicker end of the antenna into the intestinal hole at the base of the tail, twist and pull. The intestinal tract should attach to the antenna and slide right out. Discard and repeat with additional lobster(s).
Freezing Whole Lobsters:
Place live lobster in an ice bath for 1 hour. Cooling the lobster slows their metabolism and makes them easier to handle. Follow the "gut removal" technique (instructions above) for the whole lobster. Tuck the lobster tail down under and pull the antennas over the top of the body towards the back of the lobster. Wrap lobster in freezer wrap or newspaper. Then wrap again in cellophane and place in freezer-safe Ziplock bag.