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Lobster was on sale so I made a nice batch, also threw in some shrimp as I did a search. Now the weather warmed and I'm not in the mood for the bisque. It has some light cream in it. Can I freeze in batches or should I just eat it?
Refrigerate cooked bisque in covered containers. Freeze in covered airtight containers or heavy-duty freezer bags. To prevent curdling, stir well when reheating frozen bisque. Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.
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. The University of Maine Department of Food Science & Human Nutrition and the Lobster Institute provided the below freezing and thawing instructions.
Best Answer: Yes you can freeze it. After about 3 months it will get a weird taste so you should eat it before then, but it won't make you sick if you do eat it afterwards. If you freeze it then thaw it, don't freeze it a second time.
I planned to make some bisque for some friends and wanted to do it in advance. Would I compromise the flavor of the bisque by freezing it, or should I just get the step before adding cream then freeze and add the cream to finish it later? Thanks
You can make a fresh batch of salt water or, if you were lucky enough to eat mussels recently you can use the liqueur from them. Do not freeze them in their shells. If you’re not sure where to start with lobster, check out our full series on how to buy, cook, eat and use lobster here.
Have recently kept a bisque (a lobster one) for a week in the fridge without any ill effects. Cannot tell anyone to leave the stuff that long. Just our experience. The only thing I dislike about this site is that there are too many wonderful ideas and only so many meals we can eat. Crab bisque right now sounds wonderful. Enjoy.
How To Freeze Lobster Meat. My family’s method for freezing lobster meat is as follows: If you are starting with fresh lobster, cook the lobster completely – about 12 to 20 minutes of steaming, depending on the number and size of lobster; Crack the lobster shells and pick out the meat, allowing it to cool; Place the cooled lobster meat in a ...
Unfortunately freezing lobster does alter its flavor and texture a bit. I find that ‘fresh frozen’ lobster (as my husband likes to call it) is less flavorful and the texture is a wee bit rubbery, so I use it to make a lobster newburg, lobster spaghetti or a lobster bisque. All turn out beautifully working from previously frozen lobster.