This is a description of a floor plan showing product flow in a plant processing hot pack lobster. Upon arrival, the live lobster toes to either the live lobster holding area, or directly to the cookroom. It then is cooked, cooled, broken off, shucked, washed, packed, and then to the sealing area, then to retorting (restricted access), then to labelling/mastering and to the storage area for holding and then finally to shipping.