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 and luxurious seafood that is loved by many However, fresh lobster can be expensive and not always readily available Freezing lobster is a great way to enjoy this tasty crustacean any time you want. But there are some important steps you need to follow to properly freeze lobster at home and maintain quality.
In this comprehensive guide, I will walk you through everything you need to know about freezing whole lobsters, lobster tails, claws, and lobster meat so you can enjoy frozen lobster that tastes amazing.
Why Freeze Lobster?
Here are some of the top reasons to freeze lobster at home:
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Save money – Buying lobster in bulk when in season and prices are lower allows you to freeze and eat it year-round without paying premium prices.
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Enjoy out of season – Freezing lets you savor summer lobster during the winter months when fresh lobster is not available.
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Stock up for special occasions – Having lobster in the freezer means you can serve this impressive seafood at moments notice for special dinners or parties.
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Reduce waste – Freezing unused lobster from a big event prevents having to throw away leftovers.
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Control portions – Freezing lobster tails, claws, and meat in meal-size portions makes for easy defrosting when needed.
How Long Does Frozen Lobster Last?
When properly stored in very cold freezer temperatures, frozen lobster can last for 9 to 12 months. Whole frozen lobsters and lobster tails or claws in the shell will keep longer, while thawed lobster meat may only last 3 to 6 months frozen.
To maximize frozen lobster shelf life:
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Freeze it as quickly as possible after preparing.
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Maintain constant freezer temperatures at 0°F or below.
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Use airtight, moisture-proof packaging with all air removed.
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Avoid freezing lobster that was previously frozen and thawed.
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Label packages with contents and date frozen.
How to Freeze Whole Lobsters
Freezing uncooked whole lobsters in the shell is simple. Here are step-by-step instructions:
1. Select Live Lobsters
Choose only fresh, lively lobsters for freezing. They should move energetically and have a shiny shell. Avoid lethargic lobsters with dull color or limp limbs.
2. Blanch in Saltwater
Blanching preps the lobster for freezing. Bring 2 quarts of water and 1⁄2 cup salt to a boil. Add lobsters and blanch for 1 minute.
3. Chill
After blanching, immediately plunge lobsters in an ice bath for 15-20 minutes until completely cooled.
4. Drain and Dry
Drain thoroughly and pat dry with paper towels. Removing excess moisture prevents freezer burn.
5. Package in Freezer Bags
Place each dry lobster in a freezer bag, press out all air and seal. For extra protection, bag again or wrap in freezer paper.
6. Freeze Rapidly
Freeze lobsters immediately at 0°F or below. Fast freezing maintains quality.
7. Label and Store
Label bags with contents and freeze-by date. Store frozen lobsters below 0°F.
It’s that easy! Now you can enjoy delicious whole lobster even when it’s out of season.
How to Freeze Lobster Tails and Claws
Freezing uncooked lobster tails and claws in the shell yields the best texture and flavor. Here is a simple process:
1. Prepare Live Lobsters
Get live lobsters and blanch in boiling saltwater for 1 minute. Chill in an ice bath for 15-20 minutes.
2. Detach Tails and Claws
Once lobsters are cooled, detach the tails from the body and twist off claws where they meet the body.
3. Package in Freezer Bags
Place tails and claws in freezer bags separately, removing excess air. Double bag or wrap in freezer wrap.
4. Rapidly Freeze
Fast freeze tails and claws at 0°F or below right away to maintain freshness.
5. Label and Store
Mark bags with contents and freeze-by date. Store frozen at constant 0°F or colder.
Frozen lobster tails and claws packed correctly will keep well for 9 to 12 months.
How to Freeze Lobster Meat
Freezing cooked lobster meat without the shell requires a few extra steps:
1. Cook Lobsters
Prepare lobsters by either steaming, boiling, or broiling until the meat is opaque and cooked through.
2. Remove Meat from Shell
Once lobsters are cooked, let cool slightly then remove tail, claw, and body meat from the shell.
3. Prepare Meat for Freezing
Chop meat into bite-size pieces if desired. Place meat in a single layer on a baking sheet and put in freezer for 1-2 hours until completely frozen.
4. Package in Freezer Bags
Transfer frozen meat pieces to freezer bags or airtight containers, removing excess air.
5. Return to Freezer
Put meat back in freezer immediately at 0°F or below.
6. Label and Store
Mark packages with contents and date. Store frozen lobster meat at constant 0°F or colder for 3 to 6 months.
Frozen lobster meat won’t last as long as whole lobsters or tails and claws in the shell but can still provide delicious results.
How to Thaw Frozen Lobster
Thawing frozen lobster properly helps retain moisture, texture, and flavor. Here are some thawing tips:
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Refrigerator thawing – The slow, safe method. Thaw tails, claws, and meat overnight in the fridge. Thaw whole lobsters for 24 hours.
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Cold water thawing – A faster technique that helps prevent meat over-softening. Submerge sealed lobster bags in cold tap water, changing water every 30 minutes until thawed.
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Microwave thawing – Quick but can create hot spots. Defrost lobster on low power in short increments, checking often.
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Avoid room temperature thawing – Letting lobster thaw on the counter risks bacteria growth.
Only thaw the amount of lobster you plan to immediately eat, and cook thawed lobster right away rather than refreezing.
How to Cook Previously Frozen Lobster
Preparing previously frozen lobster tails, claws, and meat requires just a few tweaks:
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Frozen whole lobsters should be boiled or steamed for 2-3 minutes longer than fresh.
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For frozen lobster tails, steam or boil for 5-7 minutes until heated through.
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Frozen claw meat can be quickly warmed by steaming or sautéing for 3 to 5 minutes.
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Pre-cooked frozen lobster meat needs only gentle reheating, either by steaming, sautéing, or microwaving until hot. Take care not to overcook.
Adjust cooking times up slightly to account for frozen state. Avoid boiling, steaming, or sautéing too long which can toughen previously frozen lobster.
Freezing Lobster FAQs
Here are answers to some common questions about freezing lobster:
Can you freeze live lobsters?
- Live lobsters need to be humanely killed before freezing. Freezing them alive would be inhumane.
Can you freeze cooked lobster?
- Freezing cooked lobster meat without the shell is okay but will compromise texture and shelf life somewhat.
Can you re-freeze thawed lobster?
- It’s best to avoid refreezing lobster that has already been frozen and thawed as it can damage quality. Cook thawed lobster immediately.
How do you seal lobster for freezing?
- Removing excess air from packaging helps prevent freezer burn. Use vacuum sealing, the water displacement method, or double bagging.
Can you freeze lobster in its shell?
- Yes, freezing uncooked whole lobsters, tails, and claws in the shell helps maintain texture and flavor best.
Enjoy Delicious Frozen Lobster
Freezing lobster at home is simple and allows you to enjoy impressive lobster dishes on demand. Follow these freezing, storage, and thawing tips for amazing frozen lobster.
With this complete guide, you can successfully freeze lobster to save money, reduce waste, and treat yourself to this decadent seafood any time. Become a lobster freezing expert today!
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.