Lobster Question

14 years ago

Uuuuugh.....I was expecting several couples for a New Years Day celebration today but we got quite a bit of snow last night and some folk have had to cancel : (

I have way more food than 6 of us can eat. Lots that I have prepared can be frozen but the lobster and shrimp appetizers have me concerned.

The lobster and shrimp was previously frozen and is now thawed. The shrimp is for sui mai and the lobster for little phyllo bundles.

Both recipes call for the seafood to be raw, the sui mai is steamed and the phyllo bundles are baked. Both contain, ginger, green onions, soy sauce. The lobster also has cream and Asian Chili Sauce the shrimp has napa cabbage and sesame oil.

I will need to freeze some of these but don't want to refreeze the seafood. Do you think I could cook the seafood first instead of adding it raw? I don't think I can cook them then freeze them?

Or maybe I should just scrap the dishes altogether and make something else.

Any thoughts....

Sort by:Oldest

Comments (7)

lindac
14 years ago
I would just cook and freeze the excess seafood. I am thinking of something like a seafood quiche or newberg in the future.
caliloo
14 years ago
Well - if you are definitely going to make those recipes, then yes, I would cook the shrimp and lobster and make them with the cooked seafood at a later date. If you want to cook them and eat them now, then maybe a seafood chowder would use them up.

Personally, on a cold snowy day I would opt for the chowder, but that is jsut me.

Alexxa - the extra X is for "excess" over the holidays! LOL!
Related Discussions
I want to impress girlfriend with (frozen) lobster and wine
Q
Comments (21)
I can't disagree with any of the comments above. It's just that Phil has some specific requirements which I think can be met nicely with his idea. And yes, it is essential that the lobster tail meat must be cooked just to doneness and no more. I live a few steps from a good fish market on Cape Cod and my favorite way of having lobster is to get a big one, large enough to serve the bunch of us. The market has it steamed and ready for us to pick up at a designated time. Some go for the tail, which is my last choice, but may be right for the meal Phil is planning. (I did NOT mean that as a straight line for Jessie.) With a large enough lobster, I can be more than happy with just the tasty white fat, the green liver, the bits found around the leg joints and the red roe if it's a female. I will sneak a bit of the claw meat too, if possible. It's the best part. But this is messy business. It's not what Phil probably wants for this occasion. Also, what experienced cooks think of as routine are not easily accomplished in his situation and, as we know, timing can get complicated. Lori, that is a lovely, scrumptious looking plate. I had thought of Riesling too. It would work well. Linda's idea of champagne is perfect. You can't go wrong with the bubbly. It's good with anything and everybody likes it. Why didn't I think of that? Lobster tail medallions are a good idea too. Cook them *briefly*. Jim
...See More
How much lobster for MS's phyllo w/ lobster filling????
Q
Comments (4)
sandyinva - I'm sorry that you've not received any responses; phyllo w/lobster filling sounds wonderful and I've been hoping someone helps you so I could have the recipe! But maybe others are like me and don't quite understand what you're asking. What does the MS in your title mean? Who or what is MS? Was this a recipe that was posted here? You say that the question was answered but I don't know what recipe you're referring to or where the recipe came from. Perhaps I'm alone in the confusion, but perhaps not. Could you clarify a little and maybe something will click with someone and they'll be able to help? I'd sure love the info! Suzieque
...See More
Stretching lobster
Q
Comments (80)
Johnliu: I just came back and reread some of the Posts. Your thread on the Chinese using Chopsticks sounds right. I also heard many years ago, that you should remove the stomach, before freezing , or Gastric enzimes will be released, causing the meat to deteriorate quickly. Teresa_mn: I like your first Post. Often, do things like that but use oven bags and throw in a few tablespoons of Tomatoe Sauce and Garlic. Pinky: Did you pick up on that one. ********************************** Here is the Baked Shrimp Crabcake Recipe. LOU Lou�s - Crab and Shrimp cakes Ingredients One third cup each of chopped Onions, Peppers and Celery, micro waved 2 minutes. One half cup of bread crumbs 2 teasp. Parsley Flakes 1 teasp. Garlic Powder 2 teasp. Parmesan Cheese One half teasp. Old Bay Seasoning Mix the first 6 items , add 3 teasp. Mayo Three quarters teasp. Mustard Three quarters cup, cooked Shrimp, chopped medium 2 - 6 oz. cans of White Crab Meat or lump Crabmeat 1 large egg , beaten Made 5 cakes ( paddies ) Placed on Oiled aluminum foil in a cookie tin. Baked at 350 deg. For 30 minutes, basted with butter and baked 10 minutes more, or until Golden color. These were Baked a little too long. They were good with Creamy Italian Dressing
...See More
Love Maine Lobster, Hate Cleaning the Cooking Pot
Q
Comments (15)
We got our last batch from Maine Lobster Now They sell just meat, as well as a wide assortment of other packages. I like the claw meat best, and that's what we got. My kids got me the lobster roll kit for Mother's Day. We had a lot of fun and it was very good. We've also used Maine Lobster Direct when we've ordered a lot of whole lobsters in the past and been very pleased. I just can't cook them any more (my lobster pots are good for canning), so now we buy the meat. The meat from Maine Lobster Now is not frozen, some of the others ship frozen meat. I find frozen lobster meat to be rubbery and tasteless. Lobster is such a fragile meat, it needs to be fresh.
...See More
magothyrivergirl
14 years ago
I would not refreeze the raw seafood. Cooked seafood freezes very well for use later. Why can't you prepare the 2 dishes as planned using the seafood raw, only preparing enough for the 6 of you, and steam the unused remaining shrimp and lobster , cool, and freeze for later use.
I freeze leftover cooked shrimp often for use in fajitas or soups and chowders.
We never have leftover lobster, but I would not hesitate to freeze it once it was cooked.
User
Original Author
14 years ago
Mag that's what I'm going to do. Thanks

I really want to make these two dishes for today because I was planning a dim sum type thing and really wanted a nice selection. These were my only seafood choices.

I'll steam the rest, as all of you suggest, and make something scrumptious later.

Thanks everyone. I was having a brain freeze 'cause I was pouting! LOL
rachelellen
14 years ago
Almost a year ago, I got a fantastic deal on cooked Maine lobsters. I bought a bunch, we ate some, and I took the meat out of others and froze it, thinking to make a bisque or something later. Well, I made the bisque, but somehow missed an entire zip lock bag of the meat and found it just before Christmas.

I was making a duck and seafood gumbo for an after-Christmas party, so I said, "what the heck", figuring that even if it wasn't at it's peak, the rich, thick sauce would make up for it. You wouldn't believe the raves I got on that gumbo, and the lobster chunks were just wonderful. So freeze, freeze, freeze!
jjaazzy
14 years ago
I would go ahead and prep your apps like you want and re-freeze them. Or, scrap the idea of the apps and just have yourself a nice lobster dinner. If you were purchasing these apps that is how they would have been prepared. As for refreezing the shrimp I do it all the time and it's fine. As long as it is still considered fresh.
beachlily z9a
14 years ago
Chase, you are allowed to pout when weather interrupts life!

Lobster Question

Comments (7)

lindac

caliloo

Related Discussions

magothyrivergirl

User
Original Author

rachelellen

jjaazzy

beachlily z9a

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Lobster Question

Comments (7)

lindac

caliloo

Related Discussions

magothyrivergirl

UserOriginal Author

rachelellen

jjaazzy

beachlily z9a

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

User
Original Author