How to Freeze Lobster Tails and Preserve Their Quality

How to Freeze Lobster Tails     

The basic process for how to freeze lobster tails  is this:

• Keep the Maine lobster tails in the shell to prevent the meat from drying out.
• Remove excess moisture with paper towels.
• Ensure packaging is airtight. Wrap each tail tightly in plastic wrap or in a heavy-duty freezer bag. Then place in a second bag. Squeeze as much air out as possible, or use a vacuum sealer. Label the date of freezing.
• Freeze at 0℉.

Note: Keep commercially frozen, unopened tails in their original packaging and follow the storage instructions.

Raw Shell-On Tails

For raw, shell-on Maine lobster tails, remove excess moisture on the shell. The shell protects the meat inside from drying out and helps prevent freezer burn.

Wrap each tail tightly in plastic wrap or in a heavy-duty freezer bag. Remove as much air as possible, then place in a second bag, removing air by hand or with a vacuum sealer. Label the date; store at  0℉.

If the lobster tails come already frozen and in their own packaging, simply follow the freezing instructions on the package.

Note: While some culinary experts suggest blanching before freezing to maintain taste, the University of Maine notes that the meat quality may not be as good as simple freezing.

Cooked Lobster Meat

Can you freeze lobster meat? If you’ve got cooked lobsters to save for later, it’s perfectly fine to freeze the meat. Freeze smaller portions, so you only thaw what you need.

Cool the meat before freezing. Per the University of Maine, cooling stops the internal cooking process and keeps ice crystals from forming inside. It also maintains the temperature inside the freezer.

Do this by submerging it in ice water for 15 to 20 minutes; don’t let it cool on the counter.

After patting the meat dry, place it in an airtight freezer container.

How Long to Freeze and How to Thaw Lobster Tails

So how long can you freeze lobster tails?  According to FoodSafety.gov:: 

• At  0℉., lobster tails frozen raw and in the shell keep for 9 to 12 months. Peak time is 6 to 8 months.
• Cooked lobster meat keeps for 3 to 12 months when frozen at 0℉. Peak taste will be around 3 months.

The quality of the flavor and the meat is influenced by how well it’s prepared for freezing.

Storage Time and Quality  

The USDA recommends a consistent freezer temperature of 0℉. However, other conditions will impact the quality of frozen lobster.

For cooked lobster, cool it before freezing. In the case of both raw and cooked lobster, ensure the packaging is airtight

Don’t go just by the date on the packaging:

• Discard lobster with signs of freezer burn
• After thawing, toss any meat with yellow or dark spots on it
• If the packaging is broken or cracked, air has gotten in to damage the lobster

Safe Refrigerator Thawing

The USDA warns against thawing lobster outdoors, on a counter, or in a garage. Temperatures above 40℉ create bacteria.

For frozen lobster tails, the best and safest way to thaw them is overnight in the refrigerator.

• Place the tail on a plate or tray that will catch the moisture; loosely cover with plastic wrap.
• Leave for 8 to 24 hours. This method protects the texture of the meat and the flavor.

In a pinch, the USDA offers the quicker method of cold-water thawing, which takes anywhere from 1 to 2 hours.

• Put the lobster in a leak-proof bag; submerge it in a bowl of cold water.
• Maintain the temperature by replacing the water every 30 minutes. Note: Never use hot or warm water, as it ruins the texture of the meat.

Frequently Asked Questions About Freezing Lobster