They're easily distinguished from the Maine lobster by the fact that all 10 of their legs are about the same size. Almost all of the meat is in the tail because the spiny lobster has no claws. That meat is firmer, stringier and not quite as sweet as that of the Maine lobster. Live lobsters have a mottled shell splotched with various colors, generally greenish blue and reddish brown. Their shell turns vivid red only after the lobster is cooked.
Fresh lobsters are available year-round and are most economical during spring and summer.
Because bacteria form quickly in a dead lobster, it's important that it be alive when you buy it. To make sure, pick up the lobster - if the tail curls under the body, it's alive. This test is especially important with lobsters that have been stored on ice because they're so sluggish, it's sometimes hard to see movement. Lobsters must be cooked soon after they are purchased. They will die in fresh water, so they must either be kept in seawater, wrapped in a wet cloth or seaweed and stored for no more than a few hours on a bed of ice in the refrigerator.