Blanching is the process of cooking something very quickly in boiling water and then chilling it rapidly to stop the cooking process. Blanching a lobster allows you to freeze the lobster while fresh and enjoy it later, or to cook the lobster before using it in a recipe. If you plan to eat the lobster fresh from the shell immediately, steam, grill or boil it for the best flavor.
Step 1
Add 2-1/2 tbsp. of sea salt or other non-iodized salt and 2 qt. of water to a large pot.
Step 2
Bring salt water to a rolling boil, or 212 degrees Fahrenheit.
Step 3
Drop live, chilled lobsters into the pot. Boil for one minute.
Step 4
Use tongs to remove the lobsters from the pot and chill immediately by dropping them into a large bowl of ice water.
Step 5
Chill for 20 minutes. Gently shake excess moisture from the lobsters as you remove them from the water.
Tips and Warnings
- If you don't want to place live lobsters in boiling water, plunge the tip of a sharp knife straight down between the lobster's eyes to kill it immediately before placing it in boiling water. Lobster meat deteriorates rapidly, so it is important not to do this before the water is boiling. If you plan to freeze the lobster after blanching, place the chilled, blanched lobster in a double layer of freezer bags to protect it from freezer burn. Later, thaw the lobster in the refrigerator and reheat in boiling salt water for about 15 minutes.
Things You'll Need
- Large pot
- Non-iodized salt
- Tongs
- Large bowl
References
- The University of Maine: How to Freeze Lobster at Home
- "Fish and Seafood: Identification - Fabrication - Utilization"; Mark Ainsworth; 2009
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