Question on freezing lobster meat

Randy
  • Question on freezing lobster meat Randy

    Can cooked lobster meat (which I bought in a fish market the other day) be frozen and, if so, how? Was thinking just placing it in a Zip-loc bag and placing in the freezer.

    This is just a small amount - at $30.00/pound, definitely not going overboard here, but much cheaper than restaurants!

    So we're only talking about 1/2 pound but even so, wanted to know if I could freeze it until next week or so.

    Thanks- Randy

  • Sure, freeze away. It's not going to be as good as eating it fresh but it's better than throwing it away.

Tags
freezing lobster
Related questions and answers
  • I lived in NYC for many years and love(d) the (mayo-style) lobster rolls at Pearl Oyster Bar and Mary's Fish Camp - big chunks of lobster meat in a simple-seeming mayo-based dressing on buttery.... The lobster roll was insanely good, and as usual the predominant flavor was of sweet, faintly briny lobster meat. My homemade rolls just tend to taste drab. I've experimented in lots of different ways... Farm top-loading rolls toasted in a buttered skillet) as the basis for many attempts to replicate the restaurant lobster rolls I crave. The ones I make don't even come close. Which is to say

  • So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently. I'm just getting new cooking utensils, and the idea of flipping the steak is something I'm not sure... before!) but I still only have one pair. So, should I be placing the steak in the pan with the spatula, flipping with the tongs, and removing it from the pan with...something else? Is it safe enough... just stop cooking--I don't have that many utensils, don't plan on buying more for this purpose, and quite frankly I don't wish to clean so many utensils when I'm finished cooking) I know there are other

  • I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call a stew, but with much less liquid. It's in the crockpot where it should be ready in about three hours. It's not braised chicken, because I did start without the pre-cooking that "braising" implies. I'd be inclined to call it a roast but it's being done very slowly. So, of curiosity, what would be the best term for it? Here's what I did: * wash/scrub and trim four large carrots * eat two tangerines, washing the rinds

  • What are the differences between Sfogliatelle and a Lobster Tail (Pastry). There is conflicting information about them being either different or the same pastry. Additionally, I'm curious of other variants besides the two listed above.

  • A specific recipe I like for preparing ribs involves a slow four hour soak at 250 degrees in the oven and then a grilling period. I was wondering, how badly is it going to affect the end result if I do the four hour soak the day before, and then placing them in the refrigerator to be grilled the next day?

  • I recently received a large bag of small Lobster Tails (4-6 oz each) that are frozen - It says Slipper Lobster Tails on the package. Any Ideas as to the best way to prepare - defrost first, boil right away, how long to cook?

  • cut it up in cubes and put it in the soup(because, protein!). So is it a different kind of chicken, or just old chicken (I know the meat of old cows becomes leathery). Is it safe to eat the meat? ...How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat? I have always made soup from the bones of boneless chicken I cook. Today I got a chicken specifically for soup, whose packing said "ideal for broth". So I broke its bones and put the entire thing to boil for an hour. Now my normal chicken's flesh just fells apart after boiling

  • Is it possible to protect a precooked ham while heating in an over hot oven? For example is it possible to heat a precooked while cooking a turkey at 425 by say wrapping it in a double layer of foil, or placing it in a pan of water, etc?

  • for mail-order! I also don't have any ramekins I could use in the oven. Has anyone got experience making their own foil pie trays? I am thinking of using a noodle bowl as a mold and just layering the foil. How many layers of foil is optimum? I am also worried that the pies won't have enough support while baking (they will be filled meat & gravy pies, traditional Australian style) and could burst open in my oven, so was wondering about placing them into a bed of rice/uncooked beans. Would this still allow the shortcrust pastry to cook?

Data information