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Old 10-09-2011, 10:23 PM
 
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I am getting some live lobsters this weekend. Or I could buy them cooked.

But I seem to remember freezing a cooked lobster and the meat, for example in the claws, had virtually disappeared.

I read varying directions for freezing lobsters online. One method says to blanch the live lobster for a minute, dry and then freeze.

Another method says to cook the lobster completely (12 minutes for a 1.5 lb lobster) and then freeze. But it seems when I did that last year, the quality was awful (no claw meat when we finally went to eat them).

Have you frozen live lobsters, and what's your successful way to do it? TIA!
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Old 10-10-2011, 12:50 PM
 
Location: San Antonio/Houston
33,549 posts, read 51,750,301 times
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How to Freeze a Live Lobster
http://www.chuckfish.com/articles/fr...obster-how-to/
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Old 10-10-2011, 01:12 PM
 
1,420 posts, read 4,447,256 times
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Thanks elnina. I think my mistake last year was freezing an entirely cooked while lobster instead of a blanched one. Sounds like I should either blanch it, freeze, then cook when ready to eat it OR get pre-cooked lobsters, scoop the meat out and freeze just meat.

And since I can't stand to put a live lobster in...well, you know...I will just buy them cooked and freeze the meat.
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