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 higher the temperature, the faster the lobster uses up oxygen and the higher the probability of drying out. Keeping lobsters moist is even more important because the gills (like our lungs) need moisture to function. When handled properly, lively, hard-shelled lobsters can easily live out of water for 4 or 5 days. Keeping lobsters moist doesn't mean that they have to be submerged. In fact, lobsters are much better off being out of water during shipment.