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.
The University of Maine Department of Food Science & Human Nutrition and the Lobster Institute provided the below freezing and thawing instructions. Properly prepared whole or âin the shellâ lobster has a good quality shelf-life of 9 to 12 months. 1  Lobsters should be chilled and live.  Blanch at 212Â° for 60 seconds in a 2% salt brine (1.5 ounces, or roughly 1/2 cup, of non-iodized salt or sea salt to 2 quarts of water).