Blanching Instructions:
- Boil water: add 1 tablespoon of sea salt per 2 quarts of water.
- Place lobsters in boiling water.
- Cook for 2 minutes. The lobster will cook slightly and separate from the shell.
- Place lobsters in an ice bath for 10 minutes.
Storage (Use within 48 Hours):
- Pat dry, wrap in kitchen towel or cling wrap and place in refrigerator
Storage (Use after 48 Hours of blanching):
- Pat dry, place in freezer bags, removing as much air as you can or vacuum seal.
- Place in freezer – slow thaw in refrigerator for 24 hours before use.