Lobster is a versatile seafood that you can eat plain or add to soups, salads or casseroles. Lobster is one of the leanest sources of protein and contains helpful amino acids, vitamins and minerals, such as potassium, magnesium, zinc, iron, calcium, phosphorus and vitamins A, B12, B6, B3 and B2, according to the Lobster Institute at the University of Maine. Store lobster from nine to 12 months in the freezer by starting with quality lobster and following food-safety guidelines.
Place your lobster for one minute in a large pot with a salt brine heated to 212 degrees F. The salt brine mixture should consists of 2 1/2 tbsp. of sea or non-iodized salt per 2 quarts of cold water. This process, called blanching, helps preserve the flavor and texture of the lobster and also increases the length of time lobster will keep in the freezer, according to the Lobster Institute. Skip this step if desired.
Remove the lobster from the brine and run cold water over it for 15 minutes. Alternately, place the lobster in a bowl of ice water for 15 minutes.
Remove the tails and claws from the lobster, if desired. Freeze the lobster whole, or just the sections of the shell that contain edible meat. Removing meat from the shell reduces quality.
Seal the lobster in a moisture-vapor-resistant wrap or freezer bag. Use a vacuum sealer or quality moisture-vapor-resistant wrap. Double-wrap the lobster.
Label and date the freezer wrapping.
Place lobster in the freezer at or below 0 degrees F.