Should You Refreeze Lobster Meat?

Lobster is one of the most prized and delicious seafood treats out there. The sweet succulent meat is amazing when freshly cooked. But leftovers are common which leads to the question – can you safely refreeze lobster meat?

Below I’ll go over everything you need to know about freezing lobster meat, proper storage methods, what the experts say, and how to maintain quality and safety.

Can Lobster Meat Be Refrozen?

The short answer is yes, you can refreeze previously frozen and thawed lobster meat. However, there are some caveats to keep in mind.

According to the USDA Food Safety and Inspection Service, crustaceans like lobster, crab, and shrimp can be refrozen after thawing as long as they remain at 40°F or below during the thawing process.

This means thawing in the refrigerator rather than at room temperature or in the microwave. Otherwise bacteria could start multiplying, making refreezing risky.

So lobster meat that has been:

• Properly handled when raw
• Initially frozen using correct methods
• Thawed in the refrigerator

Is generally safe to refreeze according to food safety experts.

Lobster Handling Tips Before Freezing

To maximize the shelf life and quality of frozen lobster meat, proper storage when fresh is key. Here are some tips:

• Purchase live lobsters whenever possible and process the meat yourself. This reduces time between harvesting and freezing.

• Cook lobsters the day of purchase. Refrigerate cooked meat overnight before freezing.

• Handle raw and cooked lobster meat gently to avoid bruising.

• Separate lobster meat from shells and rinse thoroughly before freezing. Shells can leach flavors.

• Seal tightly in airtight freezer bags or containers with as little air as possible to prevent freezer burn.

• Freeze lobster meat quickly at 0°F or below to maintain texture and moisture content. Use a blast chiller if available.

Following these best practices reduces damage and deterioration while allowing you to enjoy frozen lobster for longer.

Thawing Lobster Meat Safely

As mentioned above, the key to safely refreezing lobster meat is making sure it stays cold while thawing. Here are some tips:

• Thaw frozen lobster overnight in the refrigerator. Place it on the bottom shelf or in a catch pan to prevent drips.

• For quicker thawing, place vacuum-sealed bags under cold running water. Change the water every 30 minutes until thawed.

• Thaw in a bowl or container placed in a larger bowl of ice water in the refrigerator. Add ice frequently to keep the water very cold.

• Cook frozen lobster tails straight from the freezer. They will take a bit longer to cook.

• Do not thaw lobster at room temperature or in hot water. Both can bring the meat to the danger zone between 40-140°F.

Proper thawing keeps lobster meat chilled below 40°F. At this temperature, bacteria cannot multiply rapidly during the thawing process.

Is it Safe to Refreeze Thawed Lobster Meat?

If you’ve followed the handling tips so far, then yes, thawed lobster meat can safely be refrozen.

Key things to keep in mind:

• Refreeze lobster meat within 1-2 days of refrigerator thawing. Do not store thawed meat for over 2 days before refreezing.

• Do not refreeze lobster meat that was thawed at room temperature or in hot water. Only refreeze meat thawed in the refrigerator.

• Inspect the color and smell before refreezing. Discard any meat that smells fishy or shows signs of spoilage like stickiness or dull color.

• Store thawed meat in the refrigerator and use within 3-4 days for best quality if not refreezing.

• When refreezing, repack the lobster meat into airtight freezer bags or containers to prevent freezer burn.

• Refreeze quickly at 0°F or below. Do not slowly refreeze in the regular refrigerator compartment.

Following cold handling procedures minimizes the risk of bacterial growth. While you can refreeze thawed lobster, it is generally recommended to only freeze raw or freshly cooked lobster meat once for safety and quality.

Tips for Refreezing Lobster Meat

If you do plan to refreeze lobster meat, here are some extra tips to help it retain quality:

• Refreeze cooked lobster meat soon after the initial cooking for best texture. Refreezing after multiple freezes causes more damage to the proteins.

• Wrap lobster meat tightly in plastic wrap before bagging to protect from freezer burn. Remove plastic before thawing.

• Brush thawed meat with milk, cream, or glaze to prevent dryness. Freeze glazed meat in a single layer on a tray until firm then bag.

• Vacuum seal bags or use a straw to suck out excess air before freezing. Exposure to air dehydrates the meat.

• Label bags with type of lobster product and dates frozen. Track length of frozen storage time.

• Freeze lobster meat in meal-sized portions to avoid repeatedly thawing larger batches.

With proper preparation, you can enjoy the sweet taste of frozen lobster months after initially cooking. Follow best practices and trust your senses to determine if it’s still good.

How Long Does Lobster Meat Last in the Freezer?

Frozen with care at a constant 0°F, lobster meat can typically last 6-9 months in the freezer before noticeable declines in flavor and texture.

Shellfish high in healthy fats like lobster are more prone to rancidity after prolonged freezing. Signs of freezer burn or age include:

• Dry, stringy, or mushy texture when thawed

• Off odors described as rancid, fishy, or like ammonia

• Dull, faded color instead of translucent white

• Unpleasant metal or acidic taste when cooked

Discard frozen lobster meat after 9-12 months to be safe. Only refreeze thawed meat once. After that, cook thawed lobster within 3-4 days or toss it out.

Can You Freeze Cooked Lobster Meat?

Yes, cooked lobster meat can be frozen too. In some ways, cooking before freezing helps lobster meat retain moisture and texture. Follow these tips:

• Cool freshly cooked lobster completely in the refrigerator before freezing. Do not pack hot lobster meat.

• Freeze meat in portion sizes you will use for meals or recipes to avoid waste from re-freezing.

• Glaze cooked meat with butter or olive oil to protect from freezer burn. Do not use cream or dairy-based sauces.

• Pack tightly in freezer bags, removing all air. Vacuum seal if possible.

• Use cooked frozen lobster meat within 4 months for best flavor, texture, and safety.

Freezing cooked meat soon after preparation helps lock in moisture pulled out by the cooking process. Handle and thaw cooked frozen lobster the same as raw.

Can You Refreeze Cooked Lobster Dishes?

Preparing lobster meat in dishes like bisques, casseroles, pasta bakes, or stuffed shells makes enjoying this luxury ingredient easy. Can you also refreeze these recipes containing pre-cooked lobster?

The food safety concern is that while the other ingredients may still be safe to refreeze after thawing, the already frozen and cooked lobster meat is now undergoing a third freeze. This can seriously degrade the quality.

It is thus not recommended to refreeze complex lobster dishes after thawing. The multiple freezes create texture issues and diminish the signature sweet lobster flavor.

Instead, try the following:

• Make a large batch of lobster dish and freeze in individual portions to simply reheat one meal at a time. Avoid ever thawing the full batch.

• Refrigerate leftovers for up to 4 days and enjoy again quickly. Do not refreeze thawed dish more than once.

• Label ingredients carefully so you use the oldest lobster meat first when cooking recipes to freeze.

• Stir raw frozen lobster pieces into hot sauces rather than thawing first for casseroles and pasta dishes to refreeze.