HOME > Chowhound > Home Cooking >

Discussion

Frozen lobsters

  • 4

In response to this cbc post: http://www.cbc.ca/canada/prince-edwar..., I am thinking of stocking up on frozen lobster while it's cheap. I have only ever used live lobsters. Is frozen even worth it? I saw the recipe for lobster mac & cheese on here (yum!)- how would that be with frozen lobster? How about risotto or lobster ravioli?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. If you follow Whole Foods' ridiculous thought processes that lobsters should only be killed humanely, and they now only carry frozen lobster because they can kill them the way they think is humane, then yes.

    Aside from my rant, frozen lobsters are perfectly fine to have on hand. Granted, live lobsters are never frozen, but most other seafood is frozen. Sushi grade fish is frozen solid as a rock most of the time. Point is, frozen is fine.

    I don't know if "stocking up" on them is a great idea because nothing lasts in the freezer forever, but if you find a good deal, go for it and buy a few.

    2 Replies
    1. re: HaagenDazs

      I agree HaagenDazs. We get them in lobster season down here in FL and use mine all the time. I don't necessarily like them as much for fresh but even then they still are good.

      I make mac and cheese which is too rich for me, but delicious. Lobster bisque, lobster salad, lobster spring rolls, lobster over a bed of spring greens, lobster pie, risotta, and a lobster hoagie (very elegant actually). Ravioli is great, even a lobster quiche, quesadillas, omlettes and the list goes on and on.

      Nothing better. Stock away, but don't let them sit long and make sure they are frozen in good bags so no moisture.

      Any recipes, just let me know and can post.

      1. re: HaagenDazs

        Yeah! Just bought nice sized tales at $9.99 each, and came straight here to see if this is a good thing.

      2. Yes to all - I've used frozen for mac and cheese (use the shells to flavor the bechemal), risotto (ditto in the broth), ravioli (ditto), and potstickers.