How to Freeze Lobster: Whole, Tails, Claws and Meat

Lobster, with its sweet and succulent meat, is a true delicacy. But what if you’ve scored a great deal or caught more than you can eat in one sitting? Freezing is the answer! Learn the best way to freeze lobster at home. Freezing it properly allows you to enjoy this treat even when fresh lobster isn’t readily available.

Done correctly, it’s a fantastic way to preserve lobster for later enjoyment. Here’s your comprehensive guide to freezing lobster, combining best practices and expert advice from Lobsteranywhere.com. By following these guidelines, you can enjoy the delicious taste of lobster whenever you desire, even if it’s months after it was caught.

Select, Cook, and Prep the Best Lobster

Before you can freeze your lobster to enjoy later, you must first pick out a healthy, hard-shell lobster, properly cook it, and prepare it to store in your freezer.

Choose Your Lobster

Fresh is Key: Start with the freshest lobster possible. Look for freshly caught, lively lobsters with good movement. Always buy the lobster with the hardest shell. If it feels heavy compared to a lobster of a similar size, you have a good lobster full of meat. See our guide on how to buy the best lobster.

Cook Lobster for Freezing

The first step in freezing fresh lobster is to cook it correctly. There are plenty of methods for cooking lobster, from steaming to grilling whole lobster. Boiling lobster, however, is the best method for par-cooking your lobster to store in your freezer. The intense heat releases the meat away from the shell, making it easier to remove. Par-boiling is also the way to go if you want to cook the lobster partially, freeze it, and later heat it up. By not cooking it fully, you will not make it tough when you reheat it. See our directions for how to blanch and par-boil lobster.

Why Cook Lobster Before Freezing?

Is it better to cook live lobster before freezing? It’s generally recommended to cook lobster before freezing for optimal quality and texture. Here’s why:

• Texture: Freezing raw lobster, whether alive or after dispatching, can lead to changes in texture. The meat can become tougher and more rubbery due to ice crystal formation during freezing. Cooking the lobster first sets the proteins and helps to minimize this issue.  
• Ease of use: Freezing cooked lobster meat makes it incredibly convenient for future meals. You can simply thaw it and use it in your favorite recipes without having to go through the cooking process again.
• Shell separation: Cooking the lobster before freezing makes it much easier to remove the meat from the shell. When frozen raw, the meat tends to stick to the shell, making it difficult to extract after thawing.  
• Quality maintenance: While freezing cooked lobster can slightly alter its texture, it generally maintains its flavor and quality better than freezing raw lobster.

How To Freeze Lobster:

There are three main ways to freeze lobster: (1) Whole lobster in the shell, (2) Separate tails and claws, or (3) picked lobster meat.

Why Freeze Lobster in the Shell?

Freezing lobster in the shell helps to protect the delicate meat from drying out and maintains its quality better than freezing cooked lobster meat. The shell acts as a natural barrier against freezer burn and helps retain the lobster’s natural moisture.

Freezing Whole Lobster In the Shell

The University of Maine recommends this method for preserving flavor and texture for long-term storage (up to 9-12 months).

1. Chill: Ensure your lobsters are chilled and alive.
2. Blanch: Blanch the whole lobster in boiling 2% salt brine (2.5 tablespoons non-iodized salt per 2 quarts water) for 60 seconds. This helps preserve quality and kills bacteria. See instructions for tips on blanching lobster.
3. Chill Again: Immediately chill the lobster in ice water for 15-20 minutes.
4. Dry: Remove excess water from the lobster.
5. Pack: Place in a commercial freezer bag, remove as much air as possible, and then place that bag into another freezer bag or overwrap with freezer wrap. If possible, consider using a vacuum sealer to create an airtight seal.
6. Freeze: Freeze at 0°F (-18°C) or lower.
7. Storage Time: Whole/Shell-on: 9-12 months

How to Defrost Cooked Lobster

• Refrigerator: This is the best method for preserving texture. Thaw the lobster in the refrigerator for 24 hours per pound.
• Cold Water: To thaw the frozen lobster faster, submerge it in cold water (in its packaging). Change the water every 30 minutes to ensure it stays cold.

Freezing Lobster Tails and Claws (In the Shell)

Follow the steps above for the whole lobster, but remove the claws and tail after blanching and chilling. See our guide on how to break down a whole lobster.

Why Freeze Picked Lobster Meat?

Picked lobster meat is a true delicacy, perfect for everything from lobster rolls to creamy bisques. Freezing picked lobster meat is a convenient way to preserve it for later use. Whether you have leftovers from a lobster feast or found a great deal on fresh lobster, freezing extends its shelf life significantly, preventing waste and allowing you to enjoy lobster whenever the craving strikes.

Let Lobsteranywhere do the work with hand-picked lobster meat frozen at the peak of freshness. See our options for lobster meat for sale.

How to Freeze Cooked Lobster Meat

Here are two of the best methods for freezing picked lobster meat at home to maintain its quality and flavor:

1. The Brine Method: This method helps to maintain the lobster’s texture and prevent it from becoming rubbery.

• Cool the lobster meat: Allow the cooked and picked lobster meat to cool completely.  
• Prepare the brine: In a bowl, mix cold water with salt (approximately 3 tablespoons of salt per quart of water). The brine should be cold.
• Submerge the lobster meat: Place the cooled lobster meat in the brine, ensuring it’s fully submerged.
• Package and freeze: Portion the brined lobster meat into freezer bags or airtight containers. Leave a little headspace at the top, as the liquid will expand slightly during freezing. Seal the containers tightly, removing as much air as possible to prevent freezer burn. Label it with the date.  
• Defrost and serve: Taste a morsel before seasoning to prevent over-salting the meat.

2. The Dry Pack Method: This method is simpler but may result in slightly less tender lobster meat after thawing.

• Cool the lobster meat: Allow the cooked and picked lobster meat to cool completely.  
• Package and freeze: Portion the cooled lobster meat into freezer bags or airtight containers. Again, leave a little headspace. Seal tightly, removing as much air as possible. Label it with the date. You can also wrap individual portions in plastic wrap before placing them in a freezer bag for added protection.  

How Long Can You Freeze Picked Lobster Meat?

Properly frozen picked lobster meat can last for 2-3 months in the freezer. While it may still be safe to eat after this period, the quality and texture may start to decline. Use it sooner rather than later for the best results.

• Temperature: Ensure your freezer is set to 0°F (-18°C) or below.
• Label: Clearly label the bag with the date and whether the lobster is raw or cooked.

Best Way to Thaw Frozen Cooked Lobster Meat

• Thaw overnight in the refrigerator: Transfer the frozen lobster meat from the freezer to the refrigerator the night before you plan to use it. This is the best way to thaw it slowly and evenly.
• Drain and pat dry: Once thawed, drain any excess liquid and gently pat the lobster meat dry with paper towels.  
• Use as desired: Frozen and thawed lobster meat is best used in cooked dishes like soups, stews, casseroles, and pasta. While it can be used in cold preparations like lobster rolls, the texture might not be as firm as freshly cooked lobster.

Tips for Success:

• Freezer Burn: Proper wrapping is crucial to prevent freezer burn. Double wrapping helps, as does removing any excess air from the wrap.
• Use a vacuum sealer: If you have a vacuum sealer, it’s a great way to remove even more air from the freezer bags, further preventing freezer burn and extending the lobster’s shelf life.
• Freeze in individual portions: Consider freezing lobster tails and claws in individual portions for easy thawing and meal planning.
• Glazing: Flash-freeze the lobsters on a baking sheet. Once frozen, dip the pieces in ice water to create a protective glaze and allow them to freeze one more time before wrapping them tightly.
• Don’t refreeze: Once you’ve thawed the lobster, do not refreeze it. Refreezing can compromise the lobster’s flavor and texture.

Enjoying Your Frozen Lobster

Frozen lobster is versatile! Use it in your favorite recipes, like lobster rolls, bisque, and mac and cheese, or simply enjoy it with melted butter. The University of Maine recommends thawing frozen whole lobsters overnight in the refrigerator and then boiling them in a 2% salt brine for 12-15 minutes.

References:

1. Lobster From Maine: https://lobsterfrommaine.com/guide/how-to-store-live-lobster/
2. National Center for Home Food Preservation: https://nchfp.uga.edu/how/freeze/seafood-products/freezing-lobster/
3. The Hull Truth: https://www.thehulltruth.com/florida-georgia/1175582-how-freeze-lobster.html
4. My Live Lobster: https://www.mylivelobster.com/seafood-university/maine-lobster/no-fail-guide-freezing-thawing-lobsters