How to keep/freeze lobster? - Kayak Fishing Adventures on Big Water’s Edge

lowprofile · 09-29-2013, 07:44 AM

yes, lobster, like crabs and insects feel little to no pain at all.

i used to freeze them whole then Drake showed me how to tail and clean them. so then i started just freezing the tails. wrap in a wet paper towel then vacuum seal it.

T-Rex · 09-29-2013, 09:57 AM

I've had the best success with brining and blanching lobsters before freezing.

Add 1 cup non-iodized sea salt to one gallon of water and bring to a boil. (The salt is very important and noticeably improves the flavor of the lobster.)
Cook about 3 minutes to just firm up the meat, then put into an ice bath to stop the cooking.
Split the lobster of tail in half and remove the guts & vein in the tail.
Wrap in a brine soaked paper towel or freezer paper and vacuum then seal.

More often than not, I'll just remove the blanched meat from the shell, rinse in brine and vacuum seal. Less mess to deal with later on and stays good for at least 6 months. Bagged meat is more convenient and easy to use for

tacos,

omelets,

rolls etc.

09-29-2013, 07:44 AM	#1
lowprofile #1 on fishstick's hitlist Join Date: May 2011 Location: Sea level Posts: 1,478	yes, lobster, like crabs and insects feel little to no pain at all. i used to freeze them whole then Drake showed me how to tail and clean them. so then i started just freezing the tails. wrap in a wet paper towel then vacuum seal it. __________________ MLPA- My Largest Poaching Area

09-29-2013, 09:57 AM	#2
T-Rex Senior Member Join Date: Mar 2005 Location: Rancho Santa Margarita Posts: 770	Blanch in salt water first I've had the best success with brining and blanching lobsters before freezing. Add 1 cup non-iodized sea salt to one gallon of water and bring to a boil. (The salt is very important and noticeably improves the flavor of the lobster.) Cook about 3 minutes to just firm up the meat, then put into an ice bath to stop the cooking. Split the lobster of tail in half and remove the guts & vein in the tail. Wrap in a brine soaked paper towel or freezer paper and vacuum then seal. More often than not, I'll just remove the blanched meat from the shell, rinse in brine and vacuum seal. Less mess to deal with later on and stays good for at least 6 months. Bagged meat is more convenient and easy to use for tacos, omelets, rolls etc. __________________