You might need to freeze one or two whole lobsters, like if you bought a lot of lobsters on sale and now have more than you need, or if some dinner guests had to cancel. There is a short window of time to cook live lobsters after you buy them, even though you’d rather keep them.
Knowing how to freeze lobster correctly can come in handy. Of course, you’ll also need to know how to thaw them safely to prevent contamination. Our guide will show you how to do both, so you’ll never have to worry about throwing away Maine lobster again.
The most common freezing method for lobster is freezing cooked meat. Probably the quickest, no-fuss way to cook lobster is to steam them.
Lobster is a delicious, luxurious seafood treat. However, it can also be quite pricey. When you manage to get your hands on high-quality, fresh lobster tails for a good price, you may want to buy in bulk and freeze some for later enjoyment. But can you safely freeze already cooked lobster tails?
The short answer is yes, you can freeze cooked lobster tails with some preparation and precautions. Proper freezing and storage methods are key to preserving the texture and flavor of the tender lobster meat In this article, we’ll provide a complete guide to successfully freezing cooked lobster tails at home
Overview of Freezing Cooked Lobster Tails
Freezing cooked lobster tails allows you to:
- Stock up when lobster is in season or on sale
- Always have this upscale seafood on hand for meals and entertaining
- Avoid waste and get multiple meals from one purchase
- Lock in the just-cooked quality and flavor
Cooked lobster can maintain excellent taste and texture with proper freezing techniques. The tails keep well frozen for 2-3 months.
Follow these steps for freezing cooked lobster tail meat while maintaining quality:
Step-by-Step Guide to Freezing Cooked Lobster Tails
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Cook lobster tails just before freezing: Cook thawed or fresh lobster tails right before you intend to freeze them. Don’t freeze tails you cooked long ago.
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Cool completely: Allow cooked lobster tails to fully cool to room temperature after cooking. Sudden freezing can damage texture.
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Remove shells: Carefully extract all lobster meat from the shells. The shells can harbor bacteria over time in the freezer.
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Portion tails: Cut lobster tail meat into individual servings or recipes you intend to use. Smaller portions freeze faster.
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Pack tails Place portioned lobster meat in a single layer in gallon freezer bags Avoid overcrowding the bags
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Exclude extra air: Press excess air out of bags before sealing to prevent freezer burn.
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Use freezer paper: Wrap each filled bag in freezer paper as an extra barrier against air and moisture.
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Label and date: Clearly label each lobster package with contents and freeze date for easy identification later.
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Freeze immediately: Put wrapped lobster bags flat in the freezer as soon as possible after packaging.
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Store properly: Keep frozen lobster meat in a 0°F freezer to maintain quality for 2-3 months.
Following this complete process from start to finish will give you the best shot at freezer success with cooked lobster tails.
Handy Tips for Freezing Lobster Tails
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Chill cooked lobster in the refrigerator before freezing for faster, more even freezing.
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For better texture, add a bit of olive oil or lemon juice to the lobster meat before freezing.
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Use durable freezer bags designed for long-term freezing rather than regular plastic bags.
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Organize similar lobster packages together in labeled freezer sections for easy access later.
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Stack packages flat on top of each other rather than upright which can cause damage.
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Avoid refreezing previously frozen and thawed lobster tails; cook thawed tails within 2 days.
Thawing and Using Frozen Lobster Tails
When ready to enjoy your frozen bounty, use these tips for thawing and preparing:
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Thaw frozen lobster in the refrigerator overnight, not at room temperature or in warm water.
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Cook thawed lobster within 24-48 hours for best flavor, texture, and food safety.
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Prepare thawed lobster cold rather than reheating, such as in salads, rolls, pasta dishes, etc.
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For hot dishes, add thawed lobster at the very end with just brief warming through.
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Avoid overcooking thawed lobster meat as it becomes tough.
With ideal thawing and cooking, frozen lobster can be amazingly close to fresh.
Why Freeze Cooked vs. Raw Lobster Tails?
You may wonder why it’s recommended to freeze cooked lobster tails rather than raw. Here’s why cooking first is best:
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Raw lobster meat is more prone to texture damage from freezing.
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Pre-cooked lobster won’t undergo unsafe partial cooking when thawed.
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Bagging already shelled meat eliminates concerns of raw tail contamination.
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Cooked tails are ready to use in any recipe without further preparation.
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Bright red cooked color is maintained compared to raw gray.
So for food safety, convenience, and quality, always cook lobster fully before freezing when possible.
Storing Different Types of Lobster
Follow these freezing guidelines for other common lobster products:
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Lobster meat: Freeze cooked meat from claws and body as directed above for tails.
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Whole lobsters: Blanch live lobsters briefly before freezing whole.
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Lobster chunks: Use brine-blanched chunks flash frozen at sea for best texture.
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Lobster bisque: Cool soup completely before freezing in meal-size portions.
Adjust storage methods as needed for each lobster preparation.
Signs Your Frozen Lobster Has Gone Bad
Be alert for any of these signs that your frozen lobster tails have spoiled and should be discarded:
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Unpleasant, sour, or ammonia odor when package is opened
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Greyish or dull meat color instead of bright red
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Dry, mushy, or stringy meat texture
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Unnatural milky or clear liquid in the packaging
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Blackened, crusty meat around the edges
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Freezer burn with white dry spots on the lobster
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Mold growth inside packaging
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Expired best by date on packaging
If you notice any of these warning signs, it’s best to play it safe and throw the lobster away rather than risk food poisoning.
Enjoy Cost and Time Savings
Taking a few minutes to properly freeze cooked lobster tails provides so many benefits:
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Save substantially when lobster prices drop
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Always have gourmet seafood ready for special meals
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Quickly prepare lobster dishes without lengthy defrosting
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Reduce waste from spoilage when buying in bulk
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Free up time otherwise spent cooking lobster each use
With the guidelines above for successfully freezing cooked lobster meat, you can feel confident storing lobster tails long-term. In no time, you’ll be enjoying this upscale seafood straight from your own freezer whenever a lobster craving strikes!
Can I Freeze Live Lobster?
Yes and no. You can prepare live lobsters to be frozen, but you shouldn’t put them in the fridge right away. If you don’t want to remove the meat before freezing, here’s what you can do instead:
- Blanch lobsters for one minute in water that is very hot and salty.
- Put lobsters in a bath of ice for at least 15 minutes to cool them down. Then, pat them dry and squeeze out any extra water.
- Take out as much air as you can from freezer bags or vacuum-sealed bags before putting lobsters in them.
- Make sure there is a lot of space around the bags in the freezer so air can flow. It’s important that your freezer is at least 0 degrees F.
Steaming Lobster Before Freezing
Use a large pot that will hold all the lobsters you’re cooking comfortably without overcrowding them. In the bottom of the pot, add about 2 to 3 inches of salted water. Then, put a steaming rack inside the pot. Turn the heat up high and allow the water to come to a rolling boil.
Use long tongs to place lobsters on the rack, one at a time. Once you have them all in the pot, cover the pot with a lid. If you have 10 to 20 pounds of lobster in the pot, it should take about 10 to 20 minutes of steaming to cook them all the way through. You can always check a lobster’s meat by cutting it open. If it’s fully cooked, the meat will turn white instead of clear.
After the lobsters are fully cooked, you’ll need to take out the meat. If you need help, we have a full guide on how to de-shell lobster! Allow the lobster meat to cool completely and then place it in an air-tight freezer back or container. Vacuum bags are the best option if you have them.
Don’t add too much meat to one bag. Use several bags, if necessary. The meat should be able to lay in a single layer in the freezer.
Write the date on the bags and put them in the freezer so that air can flow around them. Don’t put them close to other frozen foods or in a tight space. Keep your freezer at 0 degrees F or colder. Lobsters can typically stay in the freezer for up to 12 months.
How to Cook Frozen Lobster Tails
How long do lobster tails last in the freezer?
Place in freezer-safe bags just as specified above. Out-of-the-shell lobster meat will last in the freezer for up to 3 to 6 months. Apart from the instructions above, other lobster lovers also have fantastic suggestions on how to freeze lobster tails.
Can You Freeze frozen lobster?
If you don’t want to remove the meat before freezing, here’s what you can do instead: Blanch lobsters in rapidly boiling, salted water for one full minute. Chill lobsters in an ice bath for at least 15 minutes, and then pat them dry and remove excess water. Place lobsters in freezer bags, removing as much air as you can, or use vacuum-sealed bags.
Can You thaw frozen lobster tails?
Be sure the lobster meat us thoroughly thawed. Place lobster meat in a colander, rinse off the milk or cream, and allow to sit for 30 minutes. Frozen Lobster Meat & Tails Thawing & Refreezing Guidelines: Refreezing lobster tails is no problem as long as safe thawing practices are followed.
How do you cool lobster tails before cooking?
remove from the water with a slotted spoon and then chill in a mixture of 50% cold water and 50% ice to stop the cooking process. allow the meat to completely cool by letting it sit in the cold water for 15-20 minutes. remove the lobster tails from the cold water and ice mixture and dry thoroughly