How to properly prep and freeze lobster tails
Something people rarely talk about - but you should know. How to clean freeze afresh caught by you lobbie tail:
Picture this (if right handed): Head in left hand and tail in right. You are cutting ( knife right hand) the muscle in the head separating it from the head. So sorta jam up to the head (you'll feel it after a while) and cut downward. If you just twist the body from the tail - you leave a pile of meat in the head.
Freeze in like sized pairs or fours depending on bag size (even numbers preferably). So with pairs you mate two tails rounded side out and away from the bag. Fill the bag with filtered tap water and get the air out.
They will safely keep (no matter what the gov't sez) a year out if you have a good chest freezer that stays close to 0 F. If it is over a year - make it into gumbo.
Over 3 years old... it makes terrific cubera snapper bait.
Eat well my friends.
Would sealing with a foodsaver be an adequate alternative to filling the bag with water? I've never heard of the water thing but that's a great tip.
And, when thawing lobster/crab, do you thaw in the same typical manner you would with any protein? I have a crab in the freezer that I want to use for a risotto (pursuant to the great risotto thread in 'home cooking') and I was just a moment ago wondering about that. My normal thing would be to throw it in the fridge and let it thaw slowly, but I think I heard someone say recently that steaming it to thaw would be preferable. Any thoughts?
where do you live that you have access to that kind of lobster? our new england and canadian lobsters have scrawny tails.