The Complete Guide to Freezing Live Lobster at Home

As a seafood lover and lobster enthusiast, I’m always looking for ways to enjoy fresh Maine lobster year-round. While live lobster is best when cooked immediately, freezing is a great option for storing lobster long-term while preserving taste and texture. After plenty of trial and error, I’ve learned the proper techniques for successfully freezing lobster at home.

In this complete guide, I’ll share everything I know about freezing live lobster, including step-by-step instructions, tips for thawing, and how to cook frozen lobster. With the right preparation, you can enjoy perfectly delicious lobster no matter what time of year!

Why Freeze Live Lobster?

Freezing live lobster allows you to

• Stock up on lobster when prices are low or availability is high
• Enjoy lobster out of season when fresh lobster is limited
• Always have lobster on hand for last-minute meals or entertaining
• Avoid waste by storing excess lobster after a feast
• Lock in freshness and flavor for up to 12 months when frozen properly

Freezing is ideal for cooked lobster meat, whole lobsters, lobster tails, claws, legs – you name it. With some simple equipment and my foolproof process, you’ll be freezing lobster like a pro.

Step-By-Step: How to Freeze Live Lobster

Freezing lobster properly is key for preserving taste, texture, and quality. Follow these simple steps:

1. Select Fresh, Live Lobsters

• Choose healthy, active lobsters that are still moving. Weak or lethargic lobsters will not freeze as well.
• Size does not impact freezing – pick any size lobster you prefer.
• Avoid lobsters that feel lightweight for their size. Heavier lobsters have more meat.

2. Blanch the Lobster

• Blanching cooks the lobster partially to stop the meat from sticking to the shell when frozen.
• Bring a large pot of salted water (2 Tbsp salt per 2 quarts water) to a rolling boil.
• Gently add live lobster and blanch for 60 seconds.
• For lobster tails, blanch for just 30 seconds.

3. Shock in Ice Water

• After blanching, immediately plunge the lobster into a bowl or pot of ice water.
• Let sit for 15-20 minutes to stop the cooking process and chill lobster.

4. Drain and Dry Thoroughly

• Drain the cooled lobster and pat dry with paper towels.
• Removing excess moisture prevents freezer burn.

5. Wrap Tightly for Freezer

• Place lobster in gallon freezer bag, removing excess air.
• For extra protection, wrap again in plastic wrap or foil.
• Try vacuum seal bags for the best seal and prevention of freezer burn.

6. Freeze Quickly at 0°F

• Place wrapped lobster flat in coldest part of freezer, like the back bottom shelf.
• Rapid freezing at 0°F locks in flavor and texture.
• Once frozen solid, lobster can be stored together in sealed freezer bags.

Freezing Cooked Lobster Meat

Freezing already cooked lobster meat is slightly different, Follow these steps

• Cook lobster as desired by steaming, boiling, grilling etc.
• Allow cooked lobster to cool completely, then pick the meat from the shell.
• Divide lobster meat into meal-size portions in freezer bags or airtight containers.
• Flatten bags or containers to freeze lobster meat in a thin layer.
• Freeze cooked lobster for up to 6 months at 0°F.

With cooked lobster meat, it’s important to remove as much air as possible and portion into flat packages before freezing to prevent freezer burn.

Thawing Frozen Lobster

To maximize flavor and texture, thaw frozen lobster gradually:

• Place frozen lobster in refrigerator overnight to thaw, 24 hours for a whole lobster.
• For quicker defrosting, place in a zip top bag and submerge in cold water, changing water every 30 mins.
• Cook thawed lobster right away, do not refreeze.
• Microwaving is not recommended – it creates hotspots that bake the meat.

After thawing slow and low overnight, frozen lobster is ready to prepare and taste just as fresh!

Cooking Previously Frozen Lobster

Preparing frozen lobster is easy. Here are some serving ideas:

• Boil – Drop thawed whole lobsters or tails into boiling salted water and cook to desired doneness.
• Grill – Split lobster tails lengthwise and grill meat-side down over direct medium heat. Baste with butter.
• Bake – Bake thawed lobster tails or claws in the oven at 375°F for 12-15 minutes, basting with lemon butter.
• Sauté – Lightly sauté bite-size pieces of lobster meat in butter or olive oil until warmed through.
• Add to dishes – Use thawed lobster meat to make lobster rolls, pasta, risotto, seafood casserole, bisque and more!

Adjust cooking times slightly for frozen lobster, which may take a couple minutes longer to heat through.

Freezing Lobster Parts & Pieces

You can freeze lobster tails, claws, legs, and any other pieces individually. Some tips:

• Crack claws and tails slightly before freezing to make meat removal easier after thawing.
• Double wrap knuckles/small joints in bags before freezing to prevent freezer burn.
• Preheat oven or skillet when cooking frozen lobster pieces to prevent overcooking.
• Use thawed lobster pieces for appetizers like lobster mac and cheese bites or lobster arancini.

Mixing up lobster parts gives you versatility to use thawed lobster meat in all kinds of dishes beyond whole boiled lobster dinners.

Storing Frozen Lobster Properly

Taking steps to properly store frozen lobster prevents freezer burn and deterioration:

• Ensure lobster is tightly wrapped or in airtight, sealed bags with all air removed.
• Use freezer bags designed for long-term freezing.
• Place lobster flat in coldest part of freezer, like bottom back shelf.
• Avoid temperature fluctuations – do not open freezer frequently.
• Label bags with type of lobster and date frozen for easy identification.
• Once thawed, do not refreeze lobster.

With proper freezer storage at a consistent 0°F or below, frozen lobster will maintain quality for 9-12 months.

Is Previously Frozen Lobster Safe to Eat?

Yes, eating lobster that has been frozen is just as safe as fresh lobster. As long as frozen lobster is thawed safely in the refrigerator, it poses no additional food safety risks.

Here are some signs frozen lobster has gone bad and should be discarded:

• Strong, unpleasant odor
• Mushy, gummy texture
• Grayish, dull color
• Unusually dry, flaky texture
• Ice crystals or freezer burn

Use your senses – if thawed lobster smells, looks or feels “off”, it’s best not to take a chance.

Freezing Lobster for Yourself (Or Others!)

Equipped with these techniques for successfully freezing live lobster at home, you’ll be ready to enjoy delicious lobster any time. Here are some great reasons to start freezing lobster:

• Indulge in off-season – Skip inflated lobster prices in peak summer and pull from your frozen stash instead.

• Buy in bulk – Take advantage of winter sales and deep discounts to stock up.

• Give frozen lobster gifts – Surprise family or friends with a tasty vacuumed-sealed frozen lobster package.

• Prep for parties ahead – No need to panic over lobster for your next celebration. You’ll have it ready in your freezer!

• Donate extra catches – Local food banks may accept donated frozen lobster for families in need to enjoy.