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www.foodsaver.com/blog/archive/2015/may/how-to-vacuum-seal-shellfish.html

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.

www.chowhound.com/post/properly-prep-freeze-lobster-tails-889615

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.

oureverydaylife.com/how-to-freeze-whole-live-lobsters-12300530.html

Freezing a whole live lobster for a few minutes before cooking, then returning it to the freezer soon after, can help to preserve the meat for up to a year. The freezer quickly slows down the lobster's muscular movements, causing it to struggle less during cooking. This process also prevents oxidization and bacterial growth, which can cause the ...

answers.yahoo.com/question/index?qid=20110510211833AA6qnwc

You can freeze a lobster tail for up to 6 months. I hope this helps!

www.foodsaver.com/blog/archive/2020/august/heres-the-catch-tips-on-preserving...

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.

www.workingmother.com/momlife/13527192/how-to-cook-frozen-lobster-tails

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.

www.spearboard.com/showthread.php?t=21369

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.

www.youtube.com/watch?v=SlO9QNYeFFw

How to cook frozen lobster AND How to grill lobster tail recipe! Cooking lobster recipe & grilled lobster tail for keto food ideas.★ FREE WEEKLY KETO DIET ME...

forums.nasioc.com/forums/showthread.php?t=1284644

I was always told that you weren't supposed to cook dead lobster. You're supposed to cook it alive, THEN freeze it if you like. I'd imagine at that point it's good for months like anything else in the freezer, as it's already been cooked. Now if we're talking about thawing and reheating it, that's different.

forums.floridasportsman.com/discussion/108621/refreeze-lobster-tails

I came home and the tails were in the exact same condition as you found yours. We are down to maybe 20 remaining tails and they have all been just like any other frozen lobster. Eat them and never look back.