Taking Home Live Lobster?

I'm planning on buying some live lobster to cook at home. However, does anyone know how it'll be packaged at the market so that it'll stay alive for it's 1 hour trip home?Taking Home Live Lobster?
The best, and least messy method is to put them in a carton, claws banded with wet towels or newspaper over them. The towels will provide enough moisture for them to survive ';comfortably'; for quite a few hours. Oh, and as a kind gesture in the culinary world it is the norm to stab them in the head, to kill them prior to the boiling water. Also be sure and to skewer the tails to prevent curling.Taking Home Live Lobster?
The market person will usually put them in a bag for you. In your case, it may be too long and the lobster will get breathness after a while. The best for you is to ask the market people that you have a long drive to get home.
definately agree on killing them by stabbing the head not by chucking in the pot... i used to work in a restaurant which served them, and it was my job to chop them. there's a little knob on the top of their head, stab in just behind it, then down through the head, then go the other way, wash out the guts, top with creamy sauce (or whatever takes your fancy) and cook under the grill.





watch it when you wash out the guts, they kick for a few minutes after they die (i've got them into the griller still twitching before)
be careful
You should put it in a styrofoam cooler full of water. It doesn't need ice or holes, but you should tape the top so you don't have lobster water spilled all over your seats.
They will be fine as long as their not subjected to a hot interior. They should be kept moist, ask your fish monger to wrap them in seaweed, even paper towels would work in your situation.