How to Freeze Live Lobster
You can enjoy lobster all year round by freezing it — just pre-cook the lobster before popping it into your freezer. Here's how to do it, according to the Northeast Fisheries Science Center.
- Buy a live lobster from your grocery store or seafood market.
- Blanch the lobster in salted, boiling water for 2 minutes.
- Place the lobster in an ice bath for 20 minutes.
- Use a towel to dry off the lobster.
- Put the lobster in a freezer zip bag and squeeze out as much air as possible.
- Wrap the bagged lobster in freezer wrap or double bag it.
- Put the lobster in the freezer and it should be good for up to 12 months.
How to Cook Lobster
Now that you've pre-cooked the lobster by blanching it, freezing it and thawing, you're ready to cook it. Considering lobster is so good by itself, you can simply boil it and serve with butter and lemon.
1. Boil the Lobsters
According to the FDA, nearly all seafood should be cooked to a temperature of 145 degrees Fahrenheit. Instead of opening up a lobster to see if the meat is opaque and firm, you can pull a lobster up with tongs and stick a thermometer inside to check the temperature.
2. Melt the Butter
Use a small saucepan and place on medium heat. Add the stick of butter, and cook until completely melted. Remove from the hot burner and carefully pour into a serving dish.
3. Prep the Lobsters
Use tongs to remove the lobsters and place them in a colander so they can drain any excess water. If everyone is cracking open their own lobsters, you can just plate them and serve with melted butter and lemon wedges.
How to Crack Open a Lobster
It's a messy job, so grab an apron or a bib to protect your clothing.
If your guests will be cracking their own lobsters, add a large waste bowl to the table, so everyone can discard the shells. If you're doing the cracking for them, you can just use your trash can.
But, you can also save the shells for a soup. If you can't use them immediately, put them into a large freezer bag, squeeze out the air and close. Freeze until you're ready to use them.
Bend the tail backward and twist to remove it. Using the kitchen scissors, starting at the open end (holding in one hand with the bottom side up), cut down the tail to the bottom. Open each side, and remove the tail meat, which should come out in one piece.
If there is any green pasty stuff, gently wipe it away with a paper towel, and throw it out.
The green pasty stuff is known as tomalley and is the lobster's liver and pancreas. The Maine Division of Environmental and Community Health recommends not eating any tomalley. Tests have shown that it can accumulate contaminants found in the environment
Twist the front legs off the lobster. If you're having difficulties getting the legs off, snip them off using your kitchen scissors. Bend the small pincer back and forth until it snaps off. Pull the shell off and discard.
Next, use the lobster crackers, or nutcracker, at the base of the claw. You'll hear the shell break. Open up the shell, and remove the claw meat, which should come out in one piece. Use the crackers on the knuckle part of the leg, breaking the shell on each section. Open up the shell and remove the meat. Push a skewer into the knuckle to get all of the meat out.
Read more on: livestrong