How to freeze lobster

Well it has been almost a month since I returned from Maine and I have yet to blog about the experience which is a shame as I have so much to share. I am earmarking this weekend to sit down and write about some of my experiences - from going on the lobster boat to making lobster newburg (my favorite lobster recipe) and reminiscing about what life was like growing up on an island (my great grandfather was a lighthouse keeper).

In the meantime, I have been having a look on the Maine Lobster Promotion Council website, which has some great information on lobster - from how to cook it to what wines go best with lobster, etc.

In one section of the website, they detail how to freeze lobster which is very interesting, yet different to how I've done it in the past. The Lobster Promotion Council recommends blanching the lobster (in it's shell) for 60 seconds in boiling water with 2% salt brine then chilling, shelling and freezing.

The way I have been taught to freeze lobster by my mother is as follows:

• cook the lobster completely - 20 minutes of steaming
• pick and cool the meat
• once the meat is cool, put it in a freezer zip lock bag and add in some milk (about 1/4th a cup for an average size bag of lobster meat)

The lobster does loose a bit of flavor from the freezing so when I unthaw it, I tend to use it to make a lobster newburg vs. eating it plain. That said, others don't seem to notice a difference in flavor so maybe I'm just picky after growing up eating fresh lobster.

As of the 8th of June, 2012 I am adding a quick update to this post to let readers know that I've now published a book, How To Catch A Lobster In Down East Maine, which includes the above instructions as well as additional advice on how to freeze lobster meat!