There are many perks to freezing Maine Lobster – it helps preserve the taste and save space. It’s a must-do for wholesalers and lobster lovers alike, but you have to make sure you follow the right steps. Read through freezing and thawing instructions from the University of Maine’s Department of Food Science & Human Nutrition and the Lobster Institute to make sure you’re keeping your lobster as fresh and as tasty as possible!
How to Prepare and Freeze Whole In-shell Lobster:
Properly prepared whole or “in the shell” lobster has a good quality shelf-life of 9 to 12 months.
- Lobsters should be chilled and live.
- Blanch at 212° for 60 seconds in a 2% salt brine (1.5 ounces, or roughly 1/2 cup, of non-iodized salt or sea salt to 2 quarts of water).
- Chill after blanching in cold running water or in a tub with a mixture of 50% water to 50% ice.
- Following a 15-20 minute chill, remove excess surface water.
- Place lobsters in commercial freezer bags and remove as much air as possible. New Ziploc vacuum bag systems available at supermarkets work well.
- Place in second freezer bag or over-wrap with a laminated freezer wrap.
- Freeze at -18° C (0° F) or lower — standard for freezer units.
- Store frozen at -18° C (0° F) or lower. The lower the storage temperature, the better the lobster meat quality will be maintained.
How to Thaw and Prepare Frozen Whole Lobster:
- Lobsters should be thawed overnight in the refrigerator.
- Thawed lobsters should be boiled in a 2% salt brine for 12-15 minutes.
Ready to store and freeze your lobster? Order lobster (either fresh or frozen) straight to your door today.