It’s a shame to let good lobster meat walk to waste, therefore if friend thaw lobster tails and also decide in ~ a safe time frame that you perform not desire to eat them — pop them back in the freezer. Although freeze keeps lobster tails for sure to eat because that an indefinite duration of time, quality begins to diminish within a month. The cycle of freezing and refreezing additionally affects quality, affecting the taste and texture that the lobster tails overtime.

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Thawing Conditions

Refreezing lobster tail is no problem as long as safe thawing techniques are followed. When microwave and also cold-water thawing — through a new water change every fifty percent hour — room both for sure as lengthy as the lobster is cooked automatically afterward, thawing lobster in the refrigerator allows you a couple of days leeway for cooking or refreezing. As lengthy as the lobster tails thaw in ~ refrigerator temperature of 40 levels Fahrenheit or below, refreezing is yes within 2 days.

Picked Tail Meat

Whether you room freezing cooking lobster meat because that the very first time or refreezing, don’t forget the brine. Brine-freezing inhibits humidity loss during freezer storage, leading to pliable meat after ~ the thaw. Eliminate the meat native the shell and also place in one airtight container or freezer bag and also cover with a cup that water and also a full tablespoon the salt. There is no factor to add more brine come the meat as soon as refreezing. Just transfer the bag or container the lobster and brine from the refrigerator to the freezer within 2 days.

In the Shell

Place tail meat and shells in a freezer warehouse bag and also press the bag through the palms of her hand to eliminate as lot air as feasible as girlfriend seal the bag. Place the initial bag within of an additional freezer bag or over-wrap through plastic wrap. If ~ thawing, you an alert that wait has entered the bag, remove the lobster tails from the initial bag and also place in a brand-new bag and over-wrap prior to refreezing.

Live Lobster

Never freeze lobsters alive. To prevent spoilage and avoid the risk of foodborne illness, constantly cook lobster while the is alive and fresh. If girlfriend have already done so, do not thaw, cook, eat or refreeze. Instead, eliminate the frozen lobster native the freezer and also discard. To protect against foodborne illness, constantly cook live lobsters. If you space unable to totally cook a lobster before freezing, blanch it in ~ 212 F in salt water, chilling because that 15 come 20 minutes afterward in cold to run water or a tub filled with fifty percent water and fifty percent ice. Remove the tails ~ chilling, wrap and freeze.

To thaw the langostino tails, leaving them in the bag they came in to avoid them from dry out and also getting gummy. Placed the bag right into a plastic or glass bowl and also place the bowl in the refrigerator. Thaw the tails for 24 hrs per pound—no much longer than 2 days or you run the risk of contamination.

You could additionally speed thaw the langostinos by pour it until it is full the bowl 2/3 full with cold water and also letting the frozen tails sit in the water for as much as two hours on the kitchen counter. Change the water every 15 minutes or for this reason to stop the growth of bacteria.

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Once thawed, remove the langostino tails indigenous the bag and also gently blot castle dry v a document towel or a lint-free kitchen towel. Placed them in the bowl and cover v plastic wrap. Leave in the refrigerator until all set to use.