When it comes to misunderstood foods, lobster certainly holds a place at the top of the heap. As everyone knows, cooking live lobster for the first time can be scary. Luckily, we’re the pros who can do it for you without any problems!” A question we get asked a lot is if our live lobsters can be safely frozen and then thawed before being cooked and served in our stores.
The answer to this all-too-common question is a bit complicated. If you want to get the most out of your experience and stay safe while doing it, read this.
Lobster is a delicious luxurious seafood that is perfect for special occasions and celebrations. However, lobsters are perishable and have a relatively short shelf life after purchase. This often leads to the question – can I freeze lobster to extend its shelf life?
The good news is, yes you can absolutely freeze lobster! Freezing cooked lobster meat or even live lobsters is an effective way to store lobster long-term and avoid waste. However, there are some important dos and don’ts when it comes to freezing lobster properly. In this complete guide, we will cover everything you need to know about successfully freezing and thawing lobster.
Can You Freeze Live Lobsters?
Let’s start with the question of whether you can freeze live lobsters The short answer is technically yes, but it is risky and not recommended
There have been experiments showing that some lobsters can survive being frozen solid at extremely cold temperatures like -40 degrees Fahrenheit. However, when thawed, the texture and flavor of the lobster meat suffers dramatically. Enzymes start leaking, making the meat mushy with an unappetizing flavor.
Additionally, freezing and thawing live lobsters correctly is very difficult and there are food safety risks if done improperly. Any pathogens present could multiply to dangerous levels.
The bottom line is freezing live lobsters is possible but impractical. It is better to cook the lobsters first before freezing for best quality and food safety.
Can You Freeze Cooked Lobster Meat?
Freezing cooked lobster meat is a great way to preserve lobsters for 4-6 months. The meat retains its texture and flavor well when properly frozen and thawed.
Follow these steps for freezing cooked lobster meat:
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Cook lobsters by steaming, boiling, or other preferred cooking methods until the meat is opaque and cooked through.
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Allow cooked lobster to cool completely, then remove all the meat from the shells.
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Place chilled lobster meat in a single layer in airtight freezer bags or containers, removing as much air as possible.
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Label bags with contents and freeze date. Store in freezer at 0°F or below.
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For best quality, use frozen lobster meat within 4-6 months.
Properly frozen lobster can be stored in the freezer for up to one year before the flavor and texture declines noticeably. Portioning the meat into meal-sized servings makes it easy to thaw just what you need.
Freezing Whole Cooked Lobsters
You can also freeze whole cooked lobsters instead of removing the meat first. Here are some tips:
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Cook lobsters just until done, either by steaming, boiling, or other methods. Do not overcook.
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Cool briefly in an ice bath for 5-10 minutes to stop cooking.
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Pat lobsters dry with paper towels and place in freezer bags. Squeeze out excess air and seal.
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Freeze at 0°F or below for up to 4 months.
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To serve, thaw overnight in the fridge. Reheat by steaming or boiling for 5-10 minutes until hot throughout.
Freezing whole cooked lobsters makes preparation easy. Just thaw and reheat when ready to serve. The shells help protect the meat during freezing.
How to Freeze Lobster Tails
Lobster tails are another popular option for freezing. Follow these steps:
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Remove raw tails from shells and rinse under cold water. Pat dry.
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Place tails in single layer on baking sheet and freeze until firm, about 1 hour.
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Transfer frozen tails to freezer bags or airtight containers.
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Freeze for up to 6 months at 0°F or below.
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Thaw overnight in fridge before cooking as desired.
Freezing tails separately allows you to thaw and cook only as many servings as you need. The par-frozen tails stack easily in bags.
Top Tips for Freezing Lobster
Follow these top tips for best results when freezing lobster:
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Cook lobsters thoroughly before freezing to kill any bacteria. Undercooked lobster can be unsafe when frozen.
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Cool cooked lobster quickly in an ice bath before freezing. This prevents overcooking.
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Package lobster in single layers with as little air as possible to prevent freezer burn.
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Use high-quality, durable freezer bags or airtight containers. This protects the lobster from absorbing “off” flavors.
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Label packages clearly with contents and freeze date so you know what’s inside and how long it’s been frozen.
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Freeze at 0°F or below for maximum frozen shelf life. Consistent ultra-low temperatures prevent quality loss.
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Portion lobster meat into meal-sized bags or containers for easy thawing. Avoid giant bulk packages.
Following these simple guidelines will ensure your frozen lobster stays delicious and safe to eat!
Can You Refreeze Lobster?
Previously frozen lobster should not be refrozen after thawing. Thawing allows bacteria and enzymes to activate and start breaking down the meat. Refreezing at that point could allow pathogens to grow to dangerous levels.
Only refreeze lobster if it has been kept properly chilled at 40°F or below and has not been fully thawed. Even then, the quality will decline with each additional freeze-thaw cycle. For best flavor and texture, cook thawed lobster within 1-2 days.
How to Thaw Frozen Lobster
Thawing lobster is a delicate process that requires some forethought. Here are some safe methods for thawing:
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Thaw frozen lobster for 24-36 hours in the refrigerator. Place in a bowl or on a plate to catch drips.
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For quicker thawing, place frozen lobster in a watertight bag and submerge in cold water. Change water every 30 minutes until thawed.
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Microwave defrosting is not recommended. It can create hot spots that start cooking the lobster meat.
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Never thaw lobster at room temperature or in hot water. This encourages bacterial growth.
Once thawed, cooked lobster is best used within 1-2 days for maximum freshness and flavor. Reheat gently before serving.
Thawed raw lobster tails or meat should be cooked immediately after thawing. Do not refreeze thawed raw lobster.
Storing Thawed Lobster
Proper storage is important after thawing to prevent bacterial growth.
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Cooked lobster meat should be stored in the refrigerator at 40°F or below. Use within 1-2 days for best quality.
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Raw lobster tails can be kept in the fridge 1-2 days before cooking. Place in a container on the bottom shelf of the fridge to prevent cross-contamination.
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Do not leave thawed lobster sitting out at room temperature more than 2 hours before cooking.
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Cook thawed lobster as soon as possible. Do not refreeze thawed meat or tails.
Following safe thawing and storage procedures will keep lobster safe to eat and maintain its delicious taste and texture.
Freezing Lobster: Frequently Asked Questions
Here are answers to some common questions about freezing lobster:
How long does lobster last in the freezer?
Cooked lobster meat or whole lobsters will last 4-6 months in a 0°F freezer before quality declines. Lobster tails can last 6+ months frozen.
Can you freeze live Maine lobsters?
It’s not recommended. Freezing live lobsters risks food safety issues and significantly decreases meat quality.
Is it safe to eat frozen lobster after the expiration date?
It is not recommended to eat frozen lobster past its recommended frozen storage time, even if frozen continuously at 0°F. Quality and flavor decline over time in the freezer.
Can I freeze lobster in its original wrapper?
It is best to rewrap or repackage lobster for long term freezing. The original seafood market packaging is designed for short term storage. Use heavy duty freezer bags or airtight containers.
Can you freeze cooked lobster claws and knuckles? Yes, cooked lobster claws and knuckles can absolutely be frozen using the same methods as lobster tails or meat. Make sure they are fully cooked before freezing.
How do you maintain quality when freezing lobster?
Package in small portions in single layers, exclude excess air, use high-quality freezer bags/containers, label packages, freeze quickly at 0°F or below.
Enjoy Frozen Lobster Year-Round
Freezing cooked lobster enables you to enjoy delicious seafood any time, even when lobsters are out of season. Follow these guidelines for successfully freezing lobster at home. Always thaw using safe methods and cook thawed lobster immediately for food safety and the best taste. With proper handling, frozen lobster stays sweet and tender for months in the freezer.
How to Safely Freeze Lobster Meat
While freezing live lobsters is off the table, that doesn’t mean you can’t freeze whole, cooked lobsters. The only reason to use this method is to save time and have lobster meat ready to use all year long. Better than you might think, you can cook whole lobsters in their shells and freeze them without having to shell them first.
Bring a pot of water to a boil and add enough salt to make a brine with about 2% sodium. A good rule of thumb is to use 20%C2%BD cups of non-iodized salt for every quart of water. Blanch the lobsters by dropping them into the pot for 60 seconds. Put them in a small tub of ice water right away to cool them down and stop the cooking process. After about 15 minutes in the fridge, take them out and let any extra water drain off before patting them dry.
Once your lobsters are as dry as they can be, put them in a heavy-duty freezer bag and freeze them at 0 degrees F or lower. They will stay frozen for 9 to 12 months. To use them, just let them thaw in the fridge overnight and boil them in salted water for about 12 minutes, or until they are fully cooked.
Freezing Live Lobsters: Just Don’t Do It
At the end of the day, freezing lobsters while they’re still alive is simply not a good idea. A few lobsters that were frozen in -40-degree brine and then thawed in 28-degree seawater survived the process and “came back to life.” This idea came from experiments that made a small splash in the national news about 10 years ago. Come try fresh lobster from the beach to your door in 24 hours at Freshie’s! It’s a miracle in and of itself, and you should look into it!
Although it might be safe to freeze and thaw live lobsters, it is not worth the chance that toxins will form during the process. Putting safety aside, if you freeze and thaw lobster before cooking it, enzymes will leak into the meat, making it soft and unpleasant.