It is also taken by mouth for allergic reactions caused by chemical toxins. Bovine cartilage is applied directly to the skin (used topically) for wounds that wonât heal; external hemorrhoids and rectal itching; and skin conditions such as acne, psoriasis, and dermatitis caused by poison oak or poison ivy.
Remember that a lobster will retain most of its flavor if you refrigerate it and eat it within two days of cooking. Cooked lobster should be refrigerated at 34 to 40 degrees F, and it will retain its freshness for three to four days. If you freeze the lobster, it will stay fresh for up to three months.
Cooked lobster should be good for 3-4 days, according to people who sell it. To be on the safe side, I'd stick to three days tops. I don't think you could keep it much longer without being all too aware that it wasn't safe to eat. Not much smells worse than lobster that's gone bad. + 89 others found this useful.