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Look for live and frisky lobsters (their tails should curl up or flap when picked up) that smell fresh, with no hint of ammonia.
Refrigerate live lobsters wrapped in wet newspaper on a bed of ice for no more than a few hours. Cook and eat the same day you buy it. Discard any lobster that dies before you cook it.
Freshly cooked lobster has a bright red shell. Any exposed meat should be white and moist, not dry or yellow.
Lobster is a good source of potassium, selenium, zinc, and vitamin B12.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.
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