Freezing and Thawing Whole Lobster. October 19, 2017. Freezing and Thawing Whole Lobster June 3, 2015 | By: The Culinary Institute of America Freezing lobster is a good option for helping to manage inventory, as long as it is done correctly. You can also use our thawing and preparation methods for lobster that is purchased frozen.
Freeze in like sized pairs or fours depending on bag size (even numbers preferably). So with pairs you mate two tails rounded side out and away from the bag. Fill the bag with filtered tap water and get the air out. They will safely keep (no matter what the gov't sez) a year out if you have a good chest freezer that stays close to 0 F.
Lobster Don't ever let a meaty lobster tail go to waste. Despite their hard carapace, lobster is actually relatively easy to seal. To vacuum seal a lobster tail, all you need to do is cut the sharp spines on the bottom of the tail to keep the shell from puncturing the bag. You can do this easily with a pair of shears.
I bought the lobster tail about 2 or 3 months ago. I has been in the same packaging that the meat department put it in (a plastic bag rolled up and then brown paper with a wax based inside) is it still ok to eat? It doesnt look freezer burnt but also feel funny about stuff like that (even left overs from dinner) But I really dont want it to go to waste. its just a little 5-8 oz one.
You can freeze a lobster tail for up to 6 months. I hope this helps!
The thawed contents can be used to make either lobster stew or the lobster newburg casserole on our recipe page-the liquid should also be used as much of the meat's flavor will have gone into it. If you make a batch of the newburg, it will freeze up to a year without losing flavor, and we have frozen leftover lobster stew for later use also.
Lobster tails: To keep a lobster tail fresh, first remove the spine from the shell. Place it into a FoodSaver vacuum seal bag, then seal it and put it in the freezer. It will be perfectly fresh and ready for you to enjoy up to several months later. Shrimp: Start by rinsing the shrimp and patting it dry.
1. Clean lobster as normal, leaving meat in the shell 2. Curl the tail up into a ball 3 Take a paper towel and fold it in half, and in half again, until you have a long strip a couple of inches wide; for really big tails, use 2 paper towels still connected, you want to make sure the strip is wide enough to cover the spines 4.
Thawing gives you a tenderer lobster tail, though if you're pressed for time you can certainly cook them from frozen. The instructions here assume a thawed 2 to 3-ounce lobster tail. Cooking from frozen adds an extra few minutes to each method, while larger tails of 6 to 10 ounces can require 50 percent longer or more.
Lobster has long been a favorite delicacy from the sea. Awash in melted butter and served with a baked potato, french fries, or maybe even a side of steamed clams, it's a meal to be savored. As luxurious a dish as it seems, you can cook your own lobster at home. Follow some simple safety guidelines to be sure the lobster is the freshest it can be.