Freezing Live Lobsters: Just Don't Do It Safety aside, freezing and thawing lobster prior to cooking it will lead to enzymes leaching into the meat, resulting in a mushy, unappetizing texture.
Simply wrap the whole lobster or lobster portions in moisture-vapor resistant wrapping and freeze. Lobster can be cooked and then frozen, but the quality will not be as good.
After letting them freeze, the lobsters were then thawed in 28-degree sea water. The result was that only two came back to life out of thirty lobsters. Isn't that surprising?
How to Freeze Live Lobster. Properly freezing and storing lobster extends the shelf life to up to 12 months.
Change in texture, flavor and even color are all results of slow freezing lobster.
Most likely, yes, say animal welfare advocates. Lobsters belong to a family of animals known as decapod crustaceans that also includes crabs, prawns, and crayfish.
All participants comparing samples of fresh or previously frozen lobster meat were experienced consumers of fresh lobster, yet in sensory evaluation categories such as Interior Color, Flavor, and Texture: dry-moist; tender-tough, and mushy-fibrous, results were nearly identical.
A lobster can live out of the water for a couple of days if kept in a moist and cool place. How can a lobster live so long out of water? A lobster can extract the oxygen from the air, but in order to do this its gills must be kept moist or they will collapse.
Can You Cook Frozen Lobster Tails without Thawing Them? You can cook certain types of frozen seafood without thawing it first, like salmon (see our Lemon Butter-Baked Frozen Salmon and Pan-Fried Honey-Garlic Frozen Salmon). But you'll want to thaw lobster tails before cooking them, otherwise they'll end up tough.
It's best to cook your lobsters the day they arrive, but they can be stored up to two days if needed. If you need to store them when they arrive, wrap the lobsters in damp paper and store with ice packs or in the refrigerator and keep them as cold as possible — but don't freeze them.
Neither insects nor lobsters have brains. For an organism to perceive pain it must have a complex nervous system. Neurophysiologists tell us that lobsters, like insects, do not process pain.
Moisture: Lobsters need to be kept moist, but not wet, to stay fresh. Cover them with seaweed or damp newspaper. Do not store them with ice or in tap water as fresh water will kill them.
Fresh live lobsters can stay in your refrigerator one to two days. Keep them in the back, where the refrigerator is coldest. They must be kept alive until you cook them. Do not store live lobsters in any kind of water—it will kill them.
First things, First: Always thaw lobster tails if they are frozen. The most effective way to do this is by placing them in the refrigerator for 24 hours prior to cooking. If you need them faster, you can thaw at room temp for a few hours, and if you need them right away thaw under running cold water.
Lobsters must be kept in a cool and moist environment to stay alive and fresh. Be sure to use cold packs or gel packs, which keep lobsters (dead or alive) chilled throughout their journey. Never use dry ice, as not only will the carbon dioxide suffocate them, contact with it will freeze and crack lobster shells.
Thawing lobster in the refrigerator allows you a few days leeway for cooking or refreezing. As long as the lobster tails thaw within refrigerator temperatures of 40 degrees Fahrenheit or below, refreezing them is OK within two days.
Lobster Tomalley: No Consumption.
While there is no known safety considerations when it comes to eating lobster meat, consumers are advised to refrain from eating the tomalley. The tomalley is the soft, green substance found in the body cavity of the lobster.
Head First into Boiling Water
It will die quickly. Boiling water is also the best way to cook the lobster so you can leave it in there and carry on the cooking process.
Nova Scotia Lobster 44 lbs (20.14 kg)
In 1977 off of the coast of Nova Scotia a 44 pound American Lobster was caught by a professional lobster fisherman. Thanks to more modern record-keeping techniques, the lobster was weighed officially and made the Guinness World Record holder for the heaviest marine crustacean.
To make sure, pick up the lobster - if the tail curls under the body, it's alive. This test is especially important with lobsters that have been stored on ice because they're so sluggish, it's sometimes hard to see movement.
Live vs. frozen: Although it's possible to purchase frozen lobster tails or pulled lobster meat; live, whole lobsters have the best flavor. A dead lobster can start to become mushy within an hour due to enzymatic breakdown. Just like other shellfish, whole lobsters should be alive before cooking.
Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking. You therefore minimise the chance of food poisoning by cooking the lobster alive.
Some say the hiss that sounds when crustaceans hit the boiling water is a scream (it's not, they don't have vocal cords). But lobsters and crabs may want to since a new report suggests that they could feel pain.
“As it turns out, lobsters don't mate for life,” explained Mr. Wheir, a video editor in New York. Actually, male lobsters in particular are rather promiscuous. “Lobsters do have a monogamous bond, but it only lasts for two weeks,” said Trevor Corson, the author of “The Secret Life of Lobsters” (HarperCollins, 2004).
Researcher Michael Kuba says that lobsters are “quite amazingly smart animals.” Like dolphins and many other animals, lobsters use complicated signals to explore their surroundings and establish social relationships.