It can be difficult to tell sometimes if a lobster is actually DOA (Dead On Arrival), or just sluggish after the long trip from Boston. One good test is to touch the lobster’s eye and watch for movement (gross, but true). If there are no signs of life, don’t give up yet! You may have heard otherwise, but we know that a lobster does not have to be alive at the moment you are cooking it in order to still be good. It is more a matter of the temperature at which the lobster has been kept, and the length of time that has passed, that determines whether it is still good. So how are you to know what to do?