Properly prepared whole or “in the shell” lobster has a good quality shelf-life of 9 to 12 months.
1. Lobsters should be chilled and live.
2. Blanch at 212 F◦ for 60 seconds in a 2% salt brine (2.5 TBSP of non-iodized or sea salt to 2
quarts of water.)
3. Chill after blanching in cold running water or in a tub with a mixture of 50% water to 50% ice .
4. Following a 15-20 minute chill, remove excess surface water.
5. Place in commercial freezer bags and remove as much air as possible. (New Ziploc vacuum bag
systems available at supermarkets work well.)
6. Place in a second freezer bag or over-wrap with a laminated freezer wrap.
7. Freeze at -18 C◦ (0 F◦)- standard for home refrigerator/freezer units.
8. Store frozen at -18 C◦ (0 F◦) or lower –the lower the storage temperature the better the lobster
meat quality will be maintained.
9. Thawing directions: Lobsters should be thawed overnight in the refrigerator.
10. Thawed lobsters should be boiled in a 2% salt brine for 12-15 minutes.
Process provided by The Lobster Institute.