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.
Freezing lobster in milk may seem like an unusual technique, but there’s actually some science behind this old preservation trick. For generations, thrifty cooks have soaked lobster meat in milk before popping it in the freezer. This odd-sounding practice helps maintain the delicate texture of the lobster while preventing freezer burn.
In this article, we’ll explore the benefits of freezing lobster in milk and why it works from a scientific perspective. We’ll also provide a step-by-step guide to freezing lobster in milk properly. Read on to learn the secrets behind this unorthodox yet effective method!
A Time-Tested Technique for Preserving Lobster
Freezing cooked lobster meat in milk before storing in the freezer has long been used by Maine lobstermen and seafood lovers. This technique helps keep the lobster meat tender and moist for months compared to simply freezing the plain cooked meat.
The concept is simple – place the freshly cooked lobster chunks or tails in an airtight freezer bag, cover with milk, squeeze out excess air, and freeze When ready to eat, thaw gently in the fridge. The milk helps prevent the development of freezer burn which can make lobster meat rubbery and dry
This method was commonly used in the era before vacuum sealing and modern freezer technology. For coastal cooks trying to preserve fresh seafood, soaking lobster in milk was a low-tech yet effective freezing hack. The natural properties of milk help maintain the quality of the frozen lobster.
The Science: How Milk Protects Lobster Meat
Several components in milk help guard against moisture loss and freezer burn when freezing lobster meat
Lactic Acid – This organic acid is naturally present in milk Lactic acid helps denature proteins in the lobster flesh through acid hydrolysis This allows the proteins to hold onto more moisture which keeps the meat tender when thawed.
Lactose – Also known as milk sugar, lactose binds with water molecules. This helps retard water crystallization and acts as a cryoprotectant to prevent ice crystal formation. Less ice crystal damage equals better texture.
Casein and Whey – These milk proteins are able to form a protective glaze over the lobster meat when frozen. This protein coating functions as an extra barrier against freezer burn.
Fat Content – The fat in milk or cream creates an additional buffer between the lobster meat and air exposure. Less air exposure means less moisture loss. High-fat products like heavy cream provide even more protection.
Other Benefits of Freezing Lobster in Milk
In addition to the scientific benefits, there are some other advantages to picking the milk method for freezing lobster:
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Convenience – Milk is easy to source and use for most home cooks. No special equipment is required.
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Economical – Regular milk is an affordable ingredient making this method budget-friendly.
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Extends shelf life – Frozen lobster meat can last for 6 months or longer when stored in milk.
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Saves money – Get more mileage out of expensive seafood instead of wasting it.
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No additives – Milk is a natural, recognizable ingredient vs. chemical cryoprotectants.
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Adds flavor – The milk subtly seasons the lobster meat infusing a sweet, creamy nuance.
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Food safety – Freezing inhibits bacterial growth keeping frozen lobster safe to consume.
So if you’re lucky enough to score some fresh lobster but can’t eat it right away, freezing in milk allows you to capture the flavor at its peak for future enjoyment!
Step-By-Step Instructions for Freezing Lobster in Milk
Follow these simple steps for perfect results:
1. Cook the Lobster Meat
Prepare the lobster tails, whole lobster, lobster chunks, or claw/knuckle meat according to your preferred cooking method. Steaming, boiling, or sautéing all work well. Ensure the meat is fully cooked through before freezing.
2. Allow the Lobster to Cool
The lobster meat needs to be chilled to 40°F or below before freezing to prevent growth of bacteria. Let the cooked lobster cool to room temperature, about 30 minutes, then refrigerate until completely cold, 1-2 hours.
3. Prepare the Milk
You can use any type of milk – whole milk, 2%, skim, or heavy cream. Cream has more fat which provides extra protection. Pour the cold milk into a large bowl or liquid measuring cup. Have about 2 cups of milk for every 1 pound of lobster.
4. Pack the Lobster Meat
Place the chilled lobster pieces into a freezer bag or freezer-safe plastic container. Glass jars also work well. The container should be big enough to hold the lobster and milk.
5. Cover the Lobster with Milk
Pour the milk over the lobster until all of the pieces are fully submerged. Leave about 1 inch of headspace at the top. The milk should cover the meat to prevent freezer burn.
6. Remove Air & Seal the Container
Push out excess air before tightly sealing the bag or lid. The less air in the container, the better. Zip-top bags work great because you can push out air before sealing.
7. Label Container with Date
Use a permanent marker to write the freeze date on the container. This ensures you use within the recommended 6 month period.
8. Freeze Immediately
Place sealed lobster straight into the freezer. Freeze at 0°F or below. Do not store in door shelf which may not freeze food low enough.
And that’s it! Now you can enjoy deliciously tender frozen lobster even months after freezing. Thaw in fridge before using in seafood recipes or enjoying on its own.
Frequently Asked Questions
Can you freeze raw lobster in milk?
Only freeze previously cooked lobster meat in milk, not raw. Raw lobster can contain harmful bacteria that may survive freezing temperatures. Cook lobster fully before freezing for food safety.
Does the milk need to cover the lobster fully?
Yes, submerging the lobster completely in milk is key. Any exposed areas are prone to freezer burn. The milk acts as a protective seal so cover the meat fully.
Is it necessary to remove the lobster meat from the shell before freezing in milk?
It is recommended to remove lobster meat from the shell before freezing in milk. Trying to fully cover intact lobster tails or whole lobsters makes it tricky to submerge the meat fully.
Can you freeze lobster tails in milk without thawing first?
Lobster tails should be thawed before covering in milk to maximize coverage. Fully thawing the tails allows the milk to penetrate all crevices and coat the meat thoroughly.
Which freezes better – lobster in milk or water?
Milk is better for freezing lobster compared to water. The proteins, fat, and lactose in milk provide more protection. Water can still work but may lead to more moisture loss.
How long can frozen lobster in milk last?
Properly frozen lobster meat stored in milk can last for 6-8 months in the freezer before quality begins to decline. Always label containers with the freeze date and try to eat within this timeframe.
Can you freeze cooked lobster without milk?
Yes, you can freeze lobster without milk. Simply wrap tightly in freezer wrap or place in a freezer bag removing excess air. This can still lead to freezer burn more quickly but works in a pinch.
The Takeaway
While unconventional, freezing lobster in milk has legitimate science supporting it as an effective preservation method. The components in milk help retain moisture and prevent freezer burn better than freezing lobster alone. If you’ve scored some fresh lobster, give this easy technique a try to extend the life of your precious seafood. Just remember to label and use frozen lobster within 6-8 months for the best quality results.
How to Thaw Lobster
It takes about 24 hours in the fridge for lobster meat to thaw, so plan ahead before you want to use it.
Put the bags on a towel or plate on the bottom shelf of the fridge, away from any other meats or things that could get them dirty. Keep the bags flat.
If you need to thaw lobsters quicker, you can, in a pinch, thaw them under cold, running water. It should take between 30 minutes to an hour for the meat to thaw completely.
Once thawed, you can warm the meat in the oven for a few minutes.
Allow lobsters to thaw in the fridge for 24 hours before putting them in a pot of salted boiling water for about 15 minutes to finish cooking them all the way through.
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.