How to store your lobster

 * Open your lobsters when they arrive

 * Place lobsters in your Refrigerator crisper drawer or box with

   wet newspaper or seaweed on top to keep moist.

 * Make sure the box is ventilated or lid removed.

 * Do Not immerse your lobster in fresh water.

 * Do Not store your live lobsters in an air tight container.

 * Please check often and cook if any lobsters weaken.

How to Boil Your Lobster

 * Fill a large stock pot with water.  Allow three quarts of water per

   1 1/2 - 2 pounds of lobster.

 * Some cooks add a steaming rack to hold the lobsters above the

   water.

 * Add 1/4 cup of sea salt doe each gallon of water.

 * Bring the water to a rolling boil over high heat.

 * Place lobsters into the pot one at the time, head first.  Do not   

   cover.

 * When the water boils, begin the counting time.

 * Regulate the heat to prevent water from foaming and boiling

   over.

 * Be sure water boils throughout the cooking time. (see chart for

   time) or cook lobsters until the center of the tail reaches 180

   degrees with a meat thermometer (insert into tail on underside of

   shell) or when the antennae pull out easily, the lobsters are done.

 Start Cooking Time After Second Boil Begins