Pretty much what it sounds like. 1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening. Still in the shell, claws, tail, and all. Still good?
I normally assume proteins will hold for 3-4 days, but I'm not as trusting with fish as meats, and I'm even more suspicious of shellfish. Is that hunch justified?
According to stilltasty.com two days is the max, so you'll be fine as long as you refrigerated it within two hours of cooking.
Other sources claim durations of 4-5 days. As sarge suggests, use your nose.
Other sources:
When in doubt, use your nose. If your shellfish develops a different smell after cooking you should be leery of eating it. That actually applies to all proteins that are cooked by themselves. Also any changes to texture and any visible changes to the surface should also be cause for alarm. Fridged food has very different spoilage rates depending on how constant the temp in your fridge remains, so you should always use those internet guidelines as maximums in stead of guarantees. (The website writer isn't going to be the one hugging the toilet if their wrong after all)
