Questions about lobsters

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Zombie_Diver

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Location
San Diego
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25 - 49
So I didn't really know where to post this, so HERE! :p so here is my dilemma... I am planning on doing my first lobster session this weekend off of a boat and was curious about any recommendations as to what to bring. I was also trying to figure out what I should do with the lobsters when i take them home; do i just leave them wandering around in my fridge, drinking my beer and eating my food?? please help thanks! :)
 
Why do the cold water lobsters have two claws?
Why do the warm water lobsters have no claws?

Claw meat is the best!

Just like cold water divers, cold water lobsters are just.....better. Cough....cough.....bulls**t....
 
We have a lot of loobster/crayfish here the latest thing is to use a lobster noose rather than your hand. The reasoning being that the noose distresses them less and causes less damage to them
 
Depends

If you're manly enough to really grab them and hold on tight, then use a ticklestick, net, and lobsterbag
You could just use a lobsterbag if you want, thats what a buddy of mine does.
Ive seen the noose used, looks a little more challenging, but once they're in it, they're not escaping
 
Depends

If you're manly enough to really grab them and hold on tight, then use a ticklestick, net, and lobsterbag
You could just use a lobsterbag if you want, thats what a buddy of mine does.
Ive seen the noose used, looks a little more challenging, but once they're in it, they're not escaping

In SoCal you have to use your hands. No accessories allowed.

To the OP, keep the critters in a cooler covered with damp seawater soaked burlap bag(s) and use "Blue Ice" to keep them cool or put ice in a garbage bag so fresh water cannot get to the lobsters and kill them. The boats I've gon on have a live well to store the lobster so have another game bag to keep them there while on board. Give the boat office a call and they can answer all your questions.


Bob
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I may be old, but I’m not dead yet.
 
https://www.shearwater.com/products/teric/

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