Freezing Lobster meat
#11
  Re: (...)
We are serving mini lobster rolls at our Christmas parties this year. There is an incredible sale going on at HEB, live or steamed for $7.95/lb!! How does lobster freeze--if it is steamed, picked and frozen would it last 3 weeks? Would the texture survive?
"He who sups with the devil should have a. long spoon".
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#12
  Re: Freezing Lobster meat by Old Bay (We are serving mini ...)
Yes, and for the best results I'd freeze in water.

(what time should we arrive for the parties?????)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: Freezing Lobster meat by cjs (Yes, and for the bes...)
Old Bay if you have a vaccum packer it really does well.

Steam to reheat!
Chef de Cuisine
The Cowboy and The Rose Catering

USMC Sgt 1979-1985
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#14
  Re: Re: Freezing Lobster meat by bbally (Old Bay if you have ...)
Speaking of vacuum packers, does the Ziploc one available in supermarkets work well? Does anyone here have that one or could you recommend another model?

Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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#15
  Re: Re: Freezing Lobster meat by BarbaraS (Speaking of vacuum p...)
Barbara,

Depends on how much vaccuum packing you do.

The ziploc works nicely in the home kitchen for cook, eat, store leftovers type work.

If you make lots and freeze lots of stuff... you might look into the Food Saver models.
Chef de Cuisine
The Cowboy and The Rose Catering

USMC Sgt 1979-1985
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#16
  Re: Re: Freezing Lobster meat by bbally (Barbara,[br][br]Depe...)
Thanks!!

Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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#17
  Re: Re: Freezing Lobster meat by BarbaraS (Thanks!![br][br]Barb...)
Bill, vacuum packing is the best - but I would take it out - sous vide (sp?) for lobster, I sure wouldn't. I like to add flavors to lobster.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#18
  Re: Re: Freezing Lobster meat by cjs (Bill, vacuum packing...)
Quote:

Bill, vacuum packing is the best - but I would take it out - sous vide (sp?) for lobster, I sure wouldn't. I like to add flavors to lobster.




Great!! You are saying not to do it sous vide. Should we freeze it in pieces on a tray and then vacuum pack the frozen meat? Also does anybody have an idea of how much meat ( in % of body wt or oz) comes from a 1 1/2 lb lobster?

I just read that the reason lobster is so cheap, the fishermen and processors are having financial trouble--loans are scarce. Not good in the long run.
"He who sups with the devil should have a. long spoon".
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#19
  Re: Re: Freezing Lobster meat by Old Bay ([blockquote]Quote:[h...)
You are looking at 20 to 25 yield percent this time of the year.

Vacuum with butter, freeze... then sous vide (boil in the bag)
Chef de Cuisine
The Cowboy and The Rose Catering

USMC Sgt 1979-1985
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#20
  Re: Re: Freezing Lobster meat by cjs (Yes, and for the bes...)
Quote:

Yes, and for the best results I'd freeze in water.

(what time should we arrive for the parties?????)



They start at 6:30 PM on Dec 7 & 14th--call about an hour before you get here!
We have a plug for your RV. You can help us if you get here early!!
"He who sups with the devil should have a. long spoon".
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