Cooked lobster can be frozen, but the quality of the meat is diminished. Freeze uncooked lobster in its shell to preserve the taste of the meat and to prevent the meat from drying out.
Lobster tails can be frozen after they have been cooked. The Maine Lobster Marketing Collaborative offers instructions for freezing meat still in the shell and meat picked from the shell.
Lobsters are 10-legged crustaceans that are dwell along the bottom of oceans, freshwater and brackish environments. They are closely related to crabs and shrimp and are often caught and sold as food.
Lobster is a popular seafood that can be served either hot or cold. It can be paired with a variety of side dishes. Lobster has a mild flavor on its own, so it pairs well with lots of different foods.
A wide variety of fish, including cod, flounder and wolffish, eat young lobsters. Once lobsters reach maturity, however, they have few predators aside from man. An adult lobster is most vulnerable to predators when it is molting, as its movement is limited and its exterior is soft.
Lobsters are submerged alive in boiling water and cooked for anywhere from 12 to 25 minutes depending on the size of the lobster. The water is sometimes seasoned with spices or vegetables, which lend additional flavor to the lobster meat.
In New England, small lobsters that weigh between 1 and 2 pounds are commonly called chicken or chick lobsters. It takes a lobster seven years to reach 1 pound in weight.
According to the St. Lawrence Global Observatory, some animals that eat lobsters are the sculpin, wolffish, cod, skate, tench, flounder, monkfish, dogfish, cunner and ocean pout. However, these fish only feed on lobsters when they are young. Grown lobsters have more defenses, and the biggest predato
Lobsters breathe through gills, which are located in a structure called the carapace. The carapace is situated at the top of the cephalothorax, which is commonly referred to as the lobster’s head. There are 20 pairs of gills that are separated into two branchial chambers inside the carapace. The gil
Lobster adaptations include the ability to shed their exoskeleton, compound eyes, dark coloring, claws designed for different tasks and a heightened sense of smell and taste. The lobster's ability to shed its outer skin through a process called molting allows the animal to regenerate lost limbs.