live lobster.

A live lobster should ideally be cooked the same day it is purchased, but it can be kept for up to 24 hours if stored properly in a cold, damp environment.

Look for lobsters that are active and move their claws and tails vigorously when picked up. Avoid lobsters that appear lethargic or have drooping tails.

Store them in the coldest part of your refrigerator in an open box or bowl, covered with damp paper towels or seaweed to keep them moist.

No, you should never freeze a lobster while it is still alive. It is best to cook the lobster first, then remove the meat and freeze it in an airtight container.

Langoustines, crawfish, or large prawns are the best seafood substitutes. For a similar texture in cooked dishes, monkfish is often called 'poor man's lobster'.

Lobster does contain cholesterol (about 95mg per 100g), but it is very low in saturated fat, making it a heart-healthy protein choice for most people.

Many chefs recommend placing the lobster in the freezer for 15-20 minutes to numb it, then quickly inserting a knife into the cross-mark on the head before cooking.

The tail and claw meat are the most popular, but the knuckle meat and legs also contain sweet meat. The 'tomalley' (green liver) is edible but may contain toxins.