The majority the lobster meat you will receive from Maine Lobster Now will be fresh, but we now offer frozen lobster meat. We do recommend that you cook with fresh seafood whenever possible. Fresh lobster is a higher quality than processed or frozen lobster because it has not been altered in any way.
If there is a time that you need to store, freeze or thaw your seafood though, here are some tips to preserve the quality and handle your seafood safely.
How to Freeze Live Lobster
Properly freezing and storing lobster extends the shelf life to up to 12 months. It’s important to never freeze a live lobster without taking proper steps. It also includes tips for storing lobster:
- Start with a live lobster.
- Blanch the lobster in boiling water that you’ve added salt to.
- Next, set the lobster in ice water for about 20 minutes.
- Dry the lobster with a towel.
- Place the lobster in a freezer bag and remove as much air as possible.
- For more protection, place the lobster in a second freezer bag or wrap it with freezer wrap.
- Place lobster in your freezer.
How to Thaw and Cook Frozen Lobster
Now that you’ve frozen your lobster, how can you defrost him when it’s time to eat him?
Just as it’s important to take the proper care when freezing lobster, the same applies to thawing it. Frozen lobsters should be thawed at least overnight or up to 24 hours in the refrigerator so the meat doesn't stick to the shell. Not thawing a lobster before cooking it can also lead to tough meat.
If you’re in a big hurry, it’s possible to defrost lobster tails in a microwave before cooking them, but it’s not as ideal as thawing the lobster more slowly.
Never thaw lobster in warm water or room temperature. A good way to thaw the lobster faster is to put it in a plastic bag. Then, put the plastic bag in a pot full of water, and put that in the refrigerator. You can set a thawed lobster out for about 30 minutes before you are ready to cook it, so it becomes room temperature for even cooking.
If you’ve defrosted and boiled a frozen lobster tail a lobster tail, you may want to finish it using the exploding technique, which creates a beautiful presentation. Cut the shell down the middle of the tail’s back using kitchen shears or scissors. Leave the tail fan in place and remove any gelatin. You’ll want to lift the meat through the slit you’ve created in the top of the shell to create an exploding lobster tail.
