How to Freeze LobsterIf you ever have lobsters leftover, knowing how to freeze lobster can be useful. OK, so this is a real rarity in my house, but still . . . here's how you do it. Whole LobsterThe first way I'll suggest for freezing lobster, freezing whole lobster, is done similar to freezing vegetables. Just like blanching the vegetables before freezing them, you also blanch the lobster.Prepare a pot full of water, with 1 Tbsp of salt for every litre (quart) of water. Drop the live lobsters in, and boil for 1 minute. After removing the lobster from the pot, run it under cold water for a few minutes to stop it from cooking and cool it off. Wipe the lobsters dry, wrap in aluminum foil, and then put in a freezer bag. Stick it in the freezer and you're done.
Lobster MeatTo freeze lobster meat, first cook the lobster. Microwaving or steaming would be the preferred methods of cooking in this case. Once it is cooked, remove all the meat from the shell, and put it in a freezer bag. Don't put the tomally or roe in as they don't freeze well. It's best to double bag the meat. Then put it in the freezer.Brine MethodAnother way is using the brine method. This is how my mother used to do it, but I prefer the methods above. First, boil the lobster. But, do it in saltier water than usual. About double the salt, or 2 Tbsp of sea salt per litre (quart) of water. The cooking time is the same - 5 minutes for the first pound, an additional 3 minutes for each additional pound.When the lobster is done cooking, remove the meat from the shell. Pack in desired portions. Pour brine (salted water from pot) over top, leaving 1/4 inch of headroom at the top. Seal and freeze.
With any of these methods, the lobster should be used within 4 months.
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