It’s a shame to let an excellent lobster meat walk to waste, for this reason if girlfriend thaw lobster tails and decide in ~ a safe time framework that you perform not desire to eat lock — pop them ago in the freezer. Although freeze keeps lobster tails safe to eat for an indefinite duration of time, quality begins to diminish within a month. The bike 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 lengthy as safe thawing methods are followed. If microwave and cold-water thawing — with a new water adjust every half hour — space both safe as lengthy as the lobster is cooked instantly afterward, thawing lobster in the refrigerator enables you a few days leeway for food preparation or refreezing. As lengthy as the lobster tails thaw within refrigerator temperature of 40 degrees Fahrenheit or below, refreezing is ok within 2 days.

Picked Tail Meat

Whether you are freezing cooking lobster meat because that the first time or refreezing, don’t forget the brine. Brine-freezing inhibits moisture loss during freezer storage, leading to pliable meat ~ the thaw. Remove the meat native the shell and place in an airtight container or freezer bag and also cover through a cup the water and a full tablespoon the salt. Over there is no reason to add an ext brine come the meat when refreezing. Simply transfer the bag or container the lobster and brine native the refrigerator to the freezer within two days.

In the Shell

Place tail meat and shells in a freezer storage bag and also press the bag with the palms of your hand to remove as much air as possible as friend seal the bag. Location the initial bag inside of one more freezer bag or over-wrap v plastic wrap. If after thawing, you an alert that wait has entered the bag, remove the lobster tails native the initial bag and place in a brand-new bag and over-wrap prior to refreezing.

Live Lobster

Never freeze lobsters alive. To stop spoilage and also avoid the risk of foodborne illness, always 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 indigenous the freezer and discard. To protect against foodborne illness, constantly cook live lobsters. If you are unable to totally cook a lobster prior to freezing, blanch it at 212 F in salt water, chilling because that 15 to 20 minutes afterward in cold running water or a tub filled with fifty percent water and half ice. Eliminate the tails after chilling, wrap and freeze.

To thaw the langostino tails, leave them in the bag they come in to protect against them from dry out and getting gummy. Put the bag right into a plastic or glass bowl and place the bowl in the refrigerator. Thaw the tails because that 24 hours per pound—no longer than 2 days or you run the threat of contamination.

You could also speed thaw the langostinos by pour it until it is full the bowl 2/3 complete with cold water and letting the frozen tails sit in the water for up to two hours on the kitchen counter. Readjust the water every 15 minutes or so to stop the expansion of bacteria.

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Once thawed, eliminate the langostino tails native the bag and also gently blot lock dry v a file towel or a lint-free kitchen towel. Put them in the bowl and cover through plastic wrap. Leaving in the frozen refrigerator until ready to use.