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#1 |
Senior Member
Join Date: Apr 2013
Location: Oceanside
Posts: 1,469
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How to keep/freeze lobster?
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#2 |
Guest
Posts: n/a
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Vacuum sealer ideally, but you need to either curl it,or put a bed of paper towels under it so it doesn't pierce the bag. Also, zip locks work well because the shell prevents freezer burn to the meat. Lobster freezes well
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#3 |
Senior Member
Join Date: Apr 2013
Location: Oceanside
Posts: 1,469
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Everything online says to cook then store, is this necessary?
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#5 |
Senior Member
Join Date: Aug 2013
Location: San diego
Posts: 166
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I cook and then freeze my crabs in whole milk. The fat in the milk helps to preserve the meat. It works excellent. I usually put it in the vacc bag freeze it then seal it,this way u vaccumw out all the air pockets. I don't see why this won't work with lobster.
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#6 | |
Senior Member
Join Date: Nov 2011
Location: Newport Beach, CA
Posts: 126
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Quote:
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#7 |
Senior Member
Join Date: Jun 2007
Location: East County
Posts: 914
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I've always just dbl. wrapped in heavy duty foil and then put them in a freezer bag. Have eaten them months later with no loss of flavor.
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#8 |
Senior Member
Join Date: Mar 2005
Location: Spring Valley
Posts: 1,400
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Here's what we do...
We bring along a large cooler left in our truck for when we get back to the launch. We transfer all bugs/crabs to the cooler along with all the seaweed we brought back to help keep them alive, enough to fill a regular plastic grocery bag will do. If you bring seawater to put in the cooler make sure it's not more than a 1/4" deep, just enough to keep the seaweed moist. The crabs we'll cook alive in a big pot of boiling water. They don't seem to stay alive well in the cooler. After cooking we put the whole crabs in 2.5 gallon zip storage bags, collecting a bunch, for a "crab meat pulling day". The bugs can stay alive for as many as 3 days, but we tend to them ASAP. Whenever that is, we get another huge pot boiling on the stove, then start the somewhat cruel process. While alive curl their tail under their body, gripping the body in one hand, the wrapped tail with the other, then twist in opposite directions. Usually at about 180 degrees the two will separate with a slight pull. If gripped firmly you won't get much resistance from the bug, but it's basically alive, hence we drop the body into the boiling water ASAP to end it's misery. We clip all sharp points on the raw tail and bag what we want for the vacuum sealer. Small ones, usually 2 in a bag with the softer underside facing each other. Large tails we can split for a meal, usually one per bag. We're not gluttons and savor our lobster eating experiences. Plus, we don't routinely score the huge amounts some people do. Down the road, we usually combine ""crab meat pulling day" with "lobster body meat pulling day". Some of this bug meat may be slightly stronger in flavor than the sweet, sweet tail. We use this meat for lobster enchiladas or a lobster pasta. The crab we just devour with butter. When you've got a mess of crabs and you're willing to wait until all the meat is removed before eating, you get quite a worthwhile and tasty reward ![]()
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#9 |
Senior Member
Join Date: Apr 2013
Location: Oceanside
Posts: 1,469
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So really I don't need the boiling water. Lobsters have no sense of feeling so we can just toss the front half of the body in the trash and freezer bag the tails which is what I did last year. Thanks for the advice everyone im hoping I can bring a nice haul tonight.
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#10 |
Made in U.S.A.
Join Date: Oct 2012
Location: Dana Point
Posts: 1,625
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Sure lobster feel pain. Sounds like you need the lobster stunner to humanely prepare them for the freezer or the boiling pot.
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Hobie PA 14 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Jackson Kraken ¸.·´¯`·.¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu X-Factor ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Malibu Stealth-12 ¸.·´¯`·.´¯`·.¸¸.·´¯`·.¸><(((º> Its not a spelling B its a fishing B ![]() |
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#11 |
Senior Member
Join Date: Oct 2012
Posts: 123
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Im pretty sure they do not feel much after 1-2 seconds in the boiling pot.
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#12 |
Senior Member
Join Date: Apr 2013
Location: Oceanside
Posts: 1,469
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The least of my concern is the pain they feel if any.
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#13 |
Senior Member
Join Date: Aug 2012
Posts: 1,823
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Don't forget the legs in the microwave!!!
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#14 |
CEO of Team Roby
Join Date: Sep 2010
Posts: 905
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#15 |
#1 on fishstick's hitlist
Join Date: May 2011
Location: Sea level
Posts: 1,478
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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.
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#16 |
Senior Member
Join Date: Mar 2005
Location: Rancho Santa Margarita
Posts: 770
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Blanch in salt water first
I've had the best success with brining and blanching lobsters before freezing.
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 ![]() ![]() ![]()
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