How long can you keep lobster before cooking it?

My friend has some lobster tails in the fridge, and got them Tues. It's now Thursday and she wants to cook them on Sat. Can she keep them in the fridge til then and they will keep fine? Or should she (and can she) freeze them and then unfreeze on Sat and cook them?How long can you keep lobster before cooking it?
Being that the lobster could have been caught prior to the purchase of them. Your best bet is to go off of smell. If the lobster has a fishy smell, they are no good. If the lobster has no smell at all, you are good to go.How long can you keep lobster before cooking it?
she really should freeze them when refridgerated they cause bacteria to grow and spread alot quicker!
Be careful seafood gets rotten easily and it is poison,
They will probably be OK but I would freeze them now just to be safe.
refrigerated fresh seafood should only be kept about 3 days max before cooking. If they had been froze, I'd say they could last up to 2 weeks as long as they are well wrapped and dont get freezer burn. In this case, I'd cook them right away. Freezing now would still put them at the 3 day mark.
i have no idea
Here is some safety information from the FDA, they say that you should freeze it within two days if you arent' going to use it





Selecting Shellfish: Some Special Guidelines


The Food and Drug Administration requires shellfish harvesters and processors of oysters, clams, and mussels to put a tag on sacks or containers of live shellfish (in the shell), and a label on containers or packages of shucked shellfish.





Tags and labels contain specific information about the product, including a certification number for the processor, which means that the shellfish were harvested and processed in accordance with national shellfish safety controls.


Ask to see the tag or check the label when purchasing shellfish.


In addition, follow these general guidelines:





Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.


Do a ';Tap Test';: Live clams, oysters, and mussels will close up when the shell is tapped. If they don't close when tapped, do not select them.


Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.


Storing Seafood


Keep It Safe Until You Eat It


Put seafood on ice or in the refrigerator or freezer soon after buying it, using these guidelines for safe storage:





If seafood will be used within two days after purchase, store it in the refrigerator.


If seafood won't be used within two days after purchase, wrap it tightly in moisture-proof freezer paper or foil to protect it from air leaks, and store it in the freezer.


When You Catch Your Own: Tips for Staying Safe


Before:





Always check local advisories and sign postings for information about the safety of fish and shellfish in your area.


During:





Be sure to keep fish and shellfish well iced while fishing and while transporting the seafood home.


After:





Fish caught in some lakes and streams may have harmful levels of Polychlorinated Biphenyls or PCBs, which can cause a variety of health problems.*


Since PCBs accumulate in fat, trim the fat and skin from fish before cooking. This can lessen the risk of exposure to these contaminants.


Broil, grill, or bake the trimmed, skinned fish on a rack so the fat drips away.


* Harmful levels of PCBs have not been found in fish that are sold in the commercial marketplace, including farm-raised species.





Preparing Seafood


Thaw It Safely


Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or - if the food will be cooked immediately thereafter - microwave it on the ';defrost'; setting and stop the defrost cycle while the fish is still icy but pliable.





Prevent Cross-Contamination


When you're preparing fresh or thawed seafood, it's important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination between raw and cooked foods:





Wash hands thoroughly with soap and warm water before and after handling any raw food.


Wash the cutting board with soap and hot water to remove food particles and juices after using it for raw foods such as seafood, and before using the board for cooked or ready-to-eat foods or preparing another food item.


As an added precaution, sanitize cutting boards by rinsing them in a solution made of one teaspoon of chlorine bleach in one quart of water - or run the plastic board through the wash cycle in your automatic dishwasher. Or, consider using one cutting board only for raw foods and another only for ready-to-eat foods such as bread, fresh fruit and vegetables, and cooked fish.


As a rule of thumb, avoid using cutting boards that are made of soft, porous materials. Instead, choose those made of hard maple or plastic, and make sure they are free of cracks and crevices. Smooth surfaces can be cleaned more easily and thoroughly.


Cook It Properly


Most seafood should be cooked to an internal temperature of 145 掳F. But if you don't have a food thermometer, there are other ways to determine whether seafood is done.





Fish: Slip the point of a sharp knife into the flesh and pull it aside. The flesh should be opaque and separate easily. If you cooked the fish in the microwave, check it in more than one spot to help ensure doneness.


Shrimp and Lobster: The flesh becomes pearly-opaque.


Scallops: The flesh turns milky white or opaque and firm.


Clams, Mussels, and Oysters: Watch for the point at which their shells open, which means they're done. Throw out the ones that don't open.


Serving Seafood


Don't Cross-Contaminate


Cross-contamination can happen once your seafood is cooked, too. Here are simple ways to keep your seafood safe when serving:





Place cooked seafood on a clean plate for serving. If cooked foods are placed on an unwashed plate that previously held raw seafood, bacteria from the raw food could contaminate the cooked seafood.


Use clean utensils to serve food - not those used in preparation of the raw food.


Picnic Tip: A Clean Cooler Is Critical


Be sure to clean coolers with hot soapy water before packing cooked seafood. Cleaning is especially important if the cooler was previously used to transport raw seafood. A clean cooler prevents harmful bacteria from the raw fish from contaminating cooked seafood or other foods.





Temperature Counts


Follow these serving guidelines once your seafood is cooked and ready to be enjoyed.





Never leave seafood or other perishable food out of the refrigerator for more than 2 hours - or, for more than 1 hour when temperatures are above 90 掳F. Bacteria that can cause illness grow quickly at warm temperatures (temperatures between 40 掳F and 140 掳F).


Carry picnic seafood in a cooler with a cold pack or ice. When possible, put the cooler in the shade. Keep the lid closed as much of the time as you can.


When it's party time, keep hot seafood hot and cold seafood cold:


Divide hot party dishes containing seafood into smaller serving platters. Keep platters refrigerated until time to reheat them for serving.


Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.


Eating Raw Seafood


What You Need To Know


It's always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.





Some species of fish can contain parasites, and freezing will kill any parasites that may be present.


However, be aware that freezing doesn't kill all harmful microorganisms. That's why the safest route is to cook your seafood.


An Important Note About Oysters:


Some oysters are treated for safety after they are harvested. That information may or may not be on the label. However, these oysters should still not be eaten raw by people at risk for foodborne illness. The post-harvest treatment eliminates some naturally occurring pathogens, but it does not remove all pathogens that can cause illness.





Special Health Notes


Keep in mind that some people are at greater risk for foodborne illness, and should not eat raw or partially cooked fish or shellfish. These susceptible groups include:





Pregnant women


Young children


Older adults


Persons whose immune systems are compromised


Persons who have decreased stomach acidity


If you are unsure of your risk, ask your healthcare provider.





Smoked Seafood: Avoiding Listeriosis


Pregnant women, older adults, and people with weakened immune systems have an increased chance of getting a foodborne illness called listeriosis. If you are in one of these groups, there is a simple step you can take to reduce your chance of contracting the listeriosis disease from seafood:





Avoid refrigerated types of smoked seafood except in a cooked recipe, such as a casserole. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is usually labeled as ';nova-style,'; ';lox,'; ';kippered,'; ';smoked,'; or ';jerky'; and can be found in the refrigerated section of grocery stores and delicatessens. They should be avoided.


You needn't worry about getting listeriosis from canned or shelf-stable smoked seafood.


Special Health Notes For Moms and Moms-to-Be


If you are pregnant, nursing your child, or thinking about becoming pregnant, it is important that you avoid consuming too much methylmercury. This substance can be found in certain fish, and it can harm an unborn child's developing nervous system if eaten regularly.





Don't Eat . . .





Avoid these four fish species:





Shark


Swordfish


King mackerel


Tilefish


However, don't deny yourself or your unborn baby the nutritional benefits of fish - you can eat 12 ounces (2 average meals) a week of other types of cooked fish, as long as you eat a variety of kinds that are lower in mercury. This same advice should be followed when you're feeding fish and shellfish to your young child, but serve smaller portions.





Do Eat . . .





Five of the most commonly eaten fish that are low in mercury are:





Shrimp


Canned light tuna *


Salmon


Pollock


Catfish


';Local Catch'; Alert:





Be sure and check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas.





* Another commonly-eaten fish, albacore (';White';) tuna, has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
COOK THEM TODAY
I would not use them..especially if she bought them unfrozen..if bought frozen cook them today.
If they don't smell real fishy, cook them NOW. If you don't want to eat them right away, freeze them after you cooked them.