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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3937.0. "Lobster: Freezing for later" by USOPS::LAAK () Wed May 25 1994 15:04

I also posted this in SCUBA.
Back before I was a diver I knew some people in the military that would
go out on a days worth of diving and come back with 2-3 large coolers
filled with lobsters.  They had a boat and all.  They told me they used
to half cook the lobsters, freeze them, then take them out and cook the
rest of the way when they wanted to eat them.

Does anybody have details around this technique of freezing them for later
consumption?  

I've already checked out the SCUBA, FISHING, COOKING notes conferences to
no avail.

Thanks,
Rob

T.R	Title	User	Personal Name	Date	Lines
3937.1		WAHOO::LEVESQUE	light, held together by water	`Thu May 26 1994 08:41`	4
	Cook them to slightly underdone. Shell them and freeze the meat. When you want to use them, thaw, then heat in a wet cloth towel at 350� for 5-7 minutes (alternatively reheat in a sauce.) Or if you're making fried lobster, just bread and fry.
3937.2		TOOK::DELBALSO	I (spade) my (dog face)	`Thu May 26 1994 12:05`	11
	I've found that the most effective way to freeze the meat is in water. Place the meat in a container (old margarine tub) till about 3/4 full. Cover with water, place the cover on the container and freeze. Thaw completely and drain the meat before final cooking/preparation. This cuts down significantly on freezer burn. The first time I froze lobster meat without doing this, I ended up with lobster flavored rubber sponge. -Jack