Originally Posted by
cordelli
This page has instructions on freezing whole, parts, raw, and just the meat
http://www.lobster.um.maine.edu/medi...0at%20Home.pdf
I've frozen just the meat and used it for dips and as an ingredient in other things later, and we've frozen the cooked broken up lobster (claws and tails) for making sauce. I've never tried eating a frozen lobster, but in our area, the price swing isn't that much to make it worth it. Yes they are great when they are $3.00 or $4.99, but the normal price is $6.99 every two or three weeks the rest of the year, it's not worth freezing them to save a couple bucks, it's just better getting them fresh.
This lobster dip is wonderful though and a great use for the frozen (or fresh) meat
http://www.fromaway.com/cooking/clas...ne-lobster-dip
Ah! Perfect! This information is exactly what I was looking for--especially that dip recipe. It sounds really good. I like the way they kicked it up a notch with a little Sriracha and cayenne. I'll have to give it a try.
A friend of mine makes a cold shrimp dip that uses cream cheese and sour cream, and that would probably also be good if one were to switch in some nice, tasty lobster.
I might get some extra to freeze and transform into bisque when the weather cools off a bit. Lobster in this area tends to range from $9.99/lb - $12.99/lb with sales sometimes taking it down a few dollars.
Thanks!
Originally Posted by
stablemate77
guess they eat alot of this....wish could get this price out west.....was talking with german guy and said it would be 60 usd a plate in usa.....well i had for 10 usd in mexico in 1980.....its seems strange lobster such a fine meat for cheap ....glad you can taste...
Where are you out west? H-Mart is advertising lobster (this weekend only) for $5.99 in their
California circulars. They have stores in Diamond Bar, Garden Grove, Irvine, and Norwalk.