LOBSTER - Keep them cool and moist. Have a cooler with frozen gel packs ready. Have some newspapers or paper towels moistened (not soaking wet).

 

When you get them home, putting them in a vegetable drawer of your fridge on top of moistened  paper will work.

 

The colder the lobster, the less oxygen they breathe. You can keep them in your cooler, but keep an eye on the frozen gel packs.

 

Lobsters could survive through next 24 hours and have been known to last up to 3 days (We don't suggest it, though). As we guarantee them to be live upon delivery/pick-up, we advise that you prepare them that day. Like all live seafood, we are not responsible for lobster once they have traded hands. 

 

DO NOT USE ICE! Fresh water kills lobster and can make the lobster meat expand, thus possibly making it stick to the shell upon cooking.

 

MUSSELS and CLAMS - Should be used within 3-4 days of purchase. Store in your refrigerator in an open bowl covered with a damp cloth. Mussels and clams should not be stored in fresh water as this will kill them.

 

OYSTERS - Refrigerate live oysters on a platter, flat side up, covered with a damp towel. Although they should be cooked as soon as possible, they can live this way for up to a week. Oysters should not be stored in water or in a air-tight container as these methods will kill them. 

 

CRAWFISH -