Techniques for freezing lobster meat varied: soak it in milk to reduce freezer burn, wrap it tightly so there was no air left in the packaging and so forth.
Once you've got your lobsters as dry as possible, wrap them tightly in a commercial freezer bag and freeze at 0-degrees F or lower, and freeze for 9 to12 months. When you're ready to work with them, simply thaw overnight in the refrigerator and boil in salted water for about 12 minutes or until fully cooked.
Place lobster meat in Ziplock freezer bag. Pour milk or cream over the lobster meat, covering all of the meat. Seal Ziplock freezer bag >> be sure to get as much of the air out as possible. Lay flat on the counter.
For best quality, lobster should be frozen uncooked. Freeze the lobster whole, or clean it and freeze just shell portions that contain the edible meat. (Some lobsters have large front claws that contain edible meat, while others have edible meat mainly in the tail section.)
The best way to keep lobsters alive for up to 24 hours is to store them with damp newspaper (or fresh seaweed) in the coldest part of the refrigerator (usually the lowest shelf at the back or in the meat keeper). Keep lobsters in a loose paper bag or in the shipping container. Don't even think about the freezer!
When an uncooked lobster is frozen, the meat actually expands and is tightly compressed within the shell walls. When you thaw the uncooked lobster the meat then tears and shreds as the meat shrinks and disconnects from the wall that it was once connected.
Change in texture, flavor and even color are all results of slow freezing lobster.
Plunging them into boiling water, freezing them or 'drowning' them in fresh water are not humane.
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.
Do NOT store live lobsters in fresh or salt water, your freezer, in sealed plastic bags (lobsters need to breathe), or let them sit in melted ice. The best way to keep your lobsters alive for up to 24 hours is to store them covered with a damp cloth or newspaper in the coldest part of the refrigerator.
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.
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.
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.
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.
soak lobster tails in milk for at least 20 minutes(to get rid of any fishyness). Sprinkle open meat with Old Bays Seasoning. Place tails on grill withe meat side up.
Never freeze fish in a milk carton with water. The fish will take days to freeze and will be compressed as the ice forms in the carton, compromising the quality. When storing fish, the colder the temperature the better. A freezer should be set at 0 degrees Fahrenheit or less.
Absolutely! Milk can be frozen for about 3-6 months which gives you a bit of extra shelf life for your trouble. When freezing milk, use a sharpie to write the date that you are putting it in the freezer, so you know how long you have until you should drink it.
Properly prepared, Maine lobster will keep frozen for 9-12 months. Here are instructions for freezing Maine lobster. Lobsters should be chilled and live. Blanch lobsters in rapidly boiling salted water for 60 seconds.
Death may ensue when a lobster is exposed to a rapid rise in temperature, while stress is reduced to decreases in temperature. Therefore before cooking, keep lobsters in the coldest part of your refrigerator. And to sedate or even dispatch a lobster, chill it in the freezer for 10-15 minutes.
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.
Lobsters don't have vocal cords, and even if in agony, they cannot vocalise. The high pitched sound made by an overheating lobster is caused by expanding air rushing out of small holes in lobsters' bodies, like a whistle being blown. A dead lobster will “scream” just as loudly as if it was living.
What about Australia? Switzerland is not the first place to ban boiling live lobsters; it's already illegal in New Zealand and in the Italian city of Reggio Emilia. In several Australian states, including New South Wales, fish and crustaceans are included in animal cruelty laws.
Contrary to claims made by seafood sellers, lobsters do feel pain, and they suffer immensely when they are cut, broiled, or boiled alive. Most scientists agree that a lobster's nervous system is quite sophisticated.
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.
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.