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Freezing

How do you freeze lobster?

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Follow directions in Putting Food By or other reliable references on freezing foods. The following is for people who want to freeze lobster only partially cooked so they can finish it off on the grill later. Bring a large kettle of salt water to boiling. Use 1/3-cup salt per gallon of water. Drop the live lobsters into the boiling water and boil for exactly nine (9) minutes. Timing is important for an acceptable product. Remove from water and cool quickly. Package the lobster in an airtight wrap. When you place the lobsters in the freezer, place them on their backs to keep blood from pooling in the tail. This short pre-cook eliminates bacteria, solidifies internal substances and prevents meat from sticking to the inside of the shell. If lobsters are frozen without the initial heat treatment, the resulting products will have poor texture and flavor and the meat will tend to stick to the shell.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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