In 1995 the FDA published the 21 CFR 123 rule that adopted the HACCP (Hazard Analysis Critical Control Point), which monitors safety control measures. Meaning that any contamination hazards to the live catch are identified and steps are set up to prevent it.
They also published the “Fish and Fishery Products Hazards and Controls Guide”, this helped outline possible hazards and how to contain them.
Federal and State resources for specific laws pertaining to Lobster storage and fishing are provides below.
The National Oceanic and Atmospheric Administration