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Canned frozen lobster: worth eating?

  • s

On sale right now at my local grocer: cans of frozen lobster for $15, regularly priced at $25. I assume it won't be as good as fresh but I wonder if it is good enough to even bother with. There is a recipe in Laura Calder's "Dinner chez moi" that calls for canned lobster; I think she is a maritimer and therefore should know from lobster...so if it's good enough for her I'm thinking it will be good enough for me. Any thoughts?

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  1. Canned works well in most cooked dishes like casseroles, mac&cheese, fradiavlo.

    2 Replies
    1. re: cstr

      No so good for lobster rolls then? Who cares, actually... Mac & cheese is a fantastic idea! Thanks

      1. re: cstr

        agree but, not for a lobster roll, gota have fresh for those beauties!

      2. Canned frozen lobster? Yikes.

        I think canned shellfish of almost all types is not worth eating. Sorry.

        And definitely not in a lobster roll.

        1. I've never heard of canned frozen lobster meat. One thing I always say is, bad pizza is better than no pizza... Not sure if this applies to lobster though. With the $10 off sale though I would pick it up. Great idea too about the lobster Mac.

          One thing I've been wanting to try similar to this would be Phillip's canned crab. Probably a similar scenario. Best when cooked into something as opposed to star of the show.


          1. canned and frozen? never heard of it... might be worth it for lobster cakes

            1. We bought a can at Costco and added it to a paella. Worked great.

              1. OK, so I tried it in lobster Mac & cheese and it was great! It was just claws & knuckles & surprisingly nice in taste & appearance. I think I will stock up & maybe try it in a stew or bisque.

                2 Replies
                1. re: stak

                  That's awesome - thanks for posting. I'd never heard of that stuff.

                  1. re: stak

                    Update: Costco here has the same product, priced at $15 all the time!

                  2. A little OT, but to poster who mentioned Phillip's. One time supermarket had 1 lb cans (on ice - not frozen) of Phillip's back fin & lump crab meat... at an extremely attractive price. Use/sell-by dates were just fine. Though not cheap, knew it would be a nice treat and a bargain to make batch of crab cakes, so I splurged.

                    When I got home... put on reading glasses???... to see if there was any interesting recipe on the can consider. That's when I discovered that "phillip's" crab meet did NOT come from anywhere remotely close to it's Maryland roots!?! Came from halfway awround the world!! I don't usually buy frozen/prepared seafood stuff, but later checked out lables on a few "P" products... again from different parts of the world... far, far away.

                    The crab cakes were yummy, but felt a little gullible for just going by the NAME on the can??

                    1. works great mixed with shrimp or lump crab in fried cakes, also in lobster eggs benedict, lobster salad.
                      Just make sure to fully defrost, drain well, wrap in cheesecloth and squeeze the water out.

                      1. I always have on hand, frozen lobster but it is cryovaced, not canned. Claws and knuckles, $15 per lb also. Comes 2 lb package. Worth seeking out, it is Canadian and the quality is exquisite.

                        8 Replies
                        1. re: coll

                          I too have never seen canned but restaurants have been using the cryovaced claw / knuckle meat for years in everything from pasta dishes to lobster bisque. Good to see it becoming available to the public.

                          1. re: Tom34

                            I get it from a wholesaler, but yes it is available to the public also.

                            1. re: coll

                              I have gotten it from Sysco & also a friend who is meat/seafood purveyor.

                              Maybe the high lobster harvest in recent years led to a glut that made its way to the wholesale clubs.

                              1. re: Tom34

                                There's a low harvest here on Long Island, close to non existant, so this lobster is from Canada. Still tastes good to me! As a matter of fact, I am off to make a bowl of lobster salad with one package right now (I buy it by the case); we have guests arriving today and their first meal will be lobster rolls!

                                1. re: coll

                                  I am not a lobster expert but I can't imagine there is much difference between a Canadian lobster and say a Maine Lobster. The key to me is the meat is from cold water lobsters, not the mushy fishy tasting warm water lobsters.

                                  The lobster rolls sound great. Whats the weight of the case and is it much cheaper?

                                  1. re: Tom34

                                    There is a difference, not only does Maine lobster have a higher market price, but it is also illegal to sell Canadian lobster as Maine lobster.

                                    1. re: PotatoHouse

                                      Yeah, but I was referring more to the flavor & texture being similar for a specific type of cold water lobster caught in both locations.

                                      I have read that there is a virtual war going on between the Canadian (vs) Maine lobster industries over flooding the market with product driving the cost to historic lows. A friend who has a place in Maine a mile from a major fishing port said a lot of boats have been sunk over attempts to establish a minimum price per lb for Maine lobsters.

                                      I have also read that a second front of the war involves the fisherman vs the wholesalers.

                                      My point is that there are many factors other than a perceived difference in quality that may be effecting the price spread.

                                    2. re: Tom34

                                      No still the same price per lb. It's just nice having 12 lbs on hand and having to think of ways to use it up.

                          2. If you wanna waste a lotta buttah......take like a stick or two and melt just to "hot"...throw the canned lobster meat into it for 2-3 mins to heat through (assume by now it is de-frozen. If not....more like 8 minutes stirring a lot.

                            You can use that for lobster rolls or salads and it will be "OK" but you are better off going for a lobster pie or stew or some other conconcotion and save on the butter

                            Also, I suppose it depends on where you live. The purists in New England will tar and feather you (yeah, I was one!), but if you live in Iowa and see a really fresh bug about once a season, it can be a nice reminder of the seashore

                              1. canned frozen lobster is a pretty typical ingredient. it should definitely not substitute the fresh stuff, but it does fine in a jiffy. I am surprised that many people would say no outright.

                                1 Reply
                                1. re: catroast

                                  I've tried canned, and so far have not had too good of an experience.. I'd rather sub shrimp, even if frozen, before canned lobster.

                                  Most restaurants use frozen cryovac lobster now, unless you mean" typical" as homemade?

                                2. It is canned...why do they have to freeze it?

                                  1 Reply
                                  1. re: JayL

                                    I always wondered that too. Maybe just to make it appear fresher?