IKR, who ever has lobster meat left over? Well, in case you do...use this "Mainer" tip to help you preserve the freshness and flavor of our most prized export.
First things, First: Always thaw lobster meat or lobster tails, if they are frozen. The most effective way to do this is by placing them in the refrigerator for 24 hours prior to cooking. If you need them faster, you can thaw at room temp for a few hours, and if you need them right away thaw under running cold water.
If it's already cooked and thawed, move to the step by step directions.
Tools:
- Large Ziploc Freezer Bag
- Fresh Cream or Milk
- Newspaper
- Tape
- A Freezer
Step by Step:
- Allow the lobster meat to cool
- Place lobster meat in Ziplock freezer bag
- Pour milk or cream over the lobster meat, covering all of the meat
- Seal Ziplock freezer bag >> be sure to get as much of the air out as possible
- Lay flat on the counter
- Layout your newspaper and place Ziplock freezer bag in middle
- Wrap newspaper around Ziplock freezer bag like a special gift
- Tape securely so that the newspaper does not come undone.
Thawing Lobster Meat:
It's months later and you are ready to enjoy your leftover lobster meat. Simply move the lobster meat to the refrigerator 24 hours before you want to enjoy. Alternatively, you can run cold water over the lobster meat (taking newspaper off first) for 30 minutes. Be sure the lobster meat us thoroughly thawed.
Place lobster meat in a colander, rinse off the milk or cream, and allow to sit for 30 minutes.
Frozen Lobster Meat & Tails Thawing & Refreezing Guidelines: Refreezing lobster tails is no problem as long as safe thawing practices are followed. Thawing lobster in the refrigerator allows you a few days leeway for cooking or refreezing. As long as the lobster tails thaw within refrigerator temperatures of 40 degrees Fahrenheit or below, refreezing them is OK within two days.
EAT! If you have any questions, email us!