FROM THE MAINE LOBSTER COUNCIL

Live lobsters need to be kept alive and fresh until they’re cooked to prevent deterioration. You can store them briefly in the fridge.

Storing Lobster in a Fridge: Ideally, live lobsters should be cooked the same day they’re delivered. However, they can be kept for one additional day when stored properly. In a fridge, keep lobsters as cold as possible in an open container such as a cardboard box. Pack them with seaweed or damp newspaper to keep them moist but not wet. Never store them on ice or in tap water, as the fresh water will kill them.
***NOTE: GML recommends that live lobsters be prepared on the day of arrival. We are not responsible for any overnight causalities.

Storing Fresh Live Mussels and/or Clams: Mussels and/or Clams must be cooked while they are still alive. They should smell like the sea. You can determine if the mussels are alive by tapping on the shell. If the shell slightly closes a little then they are good to go. Store mussels in the bottom of your refrigerator, covered with a damp cloth or wrapped in wet newspaper. They are best cooked the same day, but will keep, refrigerated at 40 degrees, for 3 to 5 days. After Cooking the Mussels and/or Clams should be open. If any do not open, please discard.

Storing Fresh Scallops: To store fresh scallops, keep them in the refrigerator until ready to use. Do not store scallops in water. Fresh scallops should not be stored in the fridge for more than two days. Ideally scallops should be cooked within one day.
Scallops freeze very well. If you are not cooking your scallops within 2 days of receiving, put them in the freezer to extend their shelf life. To freeze scallops, simply wrap them in plastic, remove as much air and put them in the coldest part of the freezer (for up to three months). To Thaw your frozen scallops, place them in your refrigerator for a day.