Freezing lobster

Green House

Active Member
Grab the head at tail. Squeeze them together and twist apart. Take the antenna and shove it in the butt and pull the tail vein. Freeze the tail and use when ready. There are examples of this on youtube. If I frozen them whole I would have no room in my freezer.
 

mjb

One life don't BLOW IT!
You have to keep the lobster whole untill cooking.........we use to freeze the tail in the shell rolled up in a ball with plastic wrap. They are better after frozen a couple weeks. Sweeter & more tender than fresh.
 

bearclaw

Three Bladed Penetrator
I have bulk steamed and vac sealed together, then adding to whatever I was cooking later. I also cut up the carapace and save for making bisque and soup base.
 

Fowl Play

Well-Known Member
Like MJB said, by law they need to remain whole until "prepared for immediate consumption." And... you are not to have more than 7 in your possession at any time (even in your freezer). Gotta love the regs. But I have heard a good way to freeze them is to tail them and remove the intestinal tract like Green House suggested. Then take a few paper plates stuck together (for added thickness) and cut them to the size of the tail. Place these on the underside of the tail and place it in a vacuum bag. The paper plates will prevent the tail spines from cutting through the vacuum bag when you pull vacuum. I have eaten lobsters that were stored like this a year later and they tasted great.
 

newbee

Member
Thanks all for the tips
Looking up how to make the bisque and stock
Ate one yesterdAy Chinese style. Cut in piece and stir fried
Eat the meat in the head. Base of antennae body
Too good to not use it all
 

bearclaw

Three Bladed Penetrator
Crapshoot said:
Thanks all for the tips
Looking up how to make the bisque and stock
Ate one yesterdAy Chinese style. Cut in piece and stir fried
Eat the meat in the head. Base of antennae body
Too good to not use it all
Definitely eat the head meat. Hell, slurp all the goodies out except the obvious crap.

I break the shells up and toss in a stock pot and cook on medium heat until nice and red, then toss in some onions and butter and saute until translucent and then add plenty of lightly salted water. I cook that down to a good consistency. I will look up my bisque recipe and post when I find it. The bugs up here have been hidden from me as I have been hunting only land since the opener, another month and my gills will regrow...
 

mjb

One life don't BLOW IT!
^^^^^ I do the same but keep the shells hole with some of the good stuff on it right into the sauce then pull later before serving when they are cleaned of meat. It's more fishy but in a good way with a good red sauce as a base.

If you have to keep the head might as well use it.....
 
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