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 shelf life of frozen lobster really depends on how it was packaged and frozen. Our commercially frozen lobster tails should stay fresh for six months, probably longer. Other companiesâ lobster may last longer (or for less time) depending on how theyâre packed, when theyâre sold relative to their freeze date, etc. Check your lobsterâs packaging for clues like a use by date or freeze date.