Freezing Tips

How to Prepare and Freeze Whole "in the shell" Lobster:
Properly prepared whole or "in the shell" lobster has a good
quality shelf-life of 9 to 12 months.

• Lobsters should be chilled and live.
• Blanch at 212° for 60 seconds in a 2% salt brine (1.5 ounces, or roughly 1/2 cup, of non-iodized salt or sea salt to 2 quarts of water).
• Chill after blanching in cold running water or in a tub with a mixture of 50% water to 50% ice.
• Following a 15-20 minute chill, remove excess surface water.
• Place lobsters in commercial freezer bags and remove as much air as possible.  (New Ziploc vacuum bag systems available at supermarkets work well.)
• Place in second freezer bag or over-wrap with a laminated freezer wrap.
• Freeze at -18° C (0° F) or lower -- standard for home refrigerator/freezer units.
• Store frozen at -18° C (0° F) or lower.  The lower the storage temperature, the better the lobster meat quality will be maintained.

How to Thaw and Prepare Frozen Whole Lobster:
Lobsters should be thawed overnight in the refrigerator.

• Thawed lobsters should be boiled in a 2% salt brine for 12-15 minutes.

How to Freeze Tails and Claws "in the shell":
Follow steps 1 through 4 above.

• Remove claws and tails from blanched lobsters.
• Continue with steps 5 through 8 above.

• How to Prepare and Freeze Picked Tail and Claw Meat: Lobster meat that has been picked and frozen will have an acceptable shelf life of 3-6 months if stored at temperatures of 0° F (-18° C) or lower.
• Follow steps 1 through 4 for freezing whole lobster.
• Remove tail and claw meat from the shell.
• Place in commercial freezer bags and remove as much air as possible. (New Ziploc vacuum bag systems available at supermarkets work well.)
• Continue with steps 7 through 8 for freezing whole lobster.

How to Thaw and Prepare Picked Tail and Claw Meat:
Thaw meat in refrigerator overnight. Prepare meat by steaming for 8 to 10 minutes in a colander above a steaming pot of water.