Why You Should Always Buy Whole Lobster Fresh Not Frozen

As anyone who's ever tried it knows, cooking fresh lobster at home can feel a lot like the scene in 1977's masterpiece "Annie Hall" in which the protagonists, Annie and Alvy, lose control of their meal and end up with a kitchen floor scattered with lobsters. Then, to their horror, one lobster crawls behind the refrigerator. It doesn't have to be like this — but, it is important to buy your lobsters fresh, not frozen.

To be clear, "fresh" means alive, and those claws might seem intimidating, but they're the least of your worries. Vibrio bacteria crave decaying shellfish, and they can spread as quickly as Annie and Alvy's lobster spread across the kitchen floor. Within just a few hours of the lobster dying, its flesh decomposes and vibrio bacteria arrive — and you can't get rid of it through cooking. Ingestion of this bacteria induces nausea, fever, chills, abdominal cramping, per the CDC.

From a culinary perspective, freezing also majorly decreases lobster meat's quality. Within just one hour of dying, the lobster's natural enzymes begin to break down, making the meat structurally mushy. The claws and tails can be swiftly detached and frozen, but if you're cooking a whole lobster, prioritize quality standards and caution and opt for fresh.

Keep in mind that "alive" doesn't always equate to "safe." To make sure your fresh lobster is okay to eat, lift it by its lower-middle body (aka the carapace). Healthy lobsters will reflexively wiggle their limbs and raise their claws above their heads. If a lobster doesn't move when you lift it, it's likely a sign that something is wrong.

The easiest way to get a fresh lobster home is to opt for a delivery service. Lobster Anywhere, Luke's Lobster, and The Lobster Guy can all get the job done. Get Maine Lobster is even a subscription service for frequent flyers. But, if you're in a pinch and need to get those freshies home yourself, transport them in a cooler and store them in the refrigerator wrapped in damp paper towels or in a cooler with ice packs when you get home. (Leave the lid off so they can still breathe.)

For added safety, pop them in the freezer for a bit before handling. The low temperature will stun them, making them sluggish and sparing you from the receiving end of a claw. And if you're struggling with the ethical hangup over cooking a fresh lobster, take a cue from Alvy, who asks, "What'd you think we were gonna do, take 'em to the movies?"