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There seems to be lots of anecdotal evidence that lobster can be safely frozen and still taste good when frozen properly, for up to two years. The secret seems to be to keep air away from the meat, for example by vacuum sealing; this will not only prevent freezer burn but inhibit any oils from going rancid. Many recommend a salt-water rinse also since it seems the micro-organisms that make frozen fish smell fishier multiply more easily in fresh water; and that salt water can prevent meat from shrinking or becoming mushy. As always, be sure to inspect once thawed, cut away any meat that is suspect, and cook thoroughly.
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If you are superstitious what would you avoid eating on new year's lobster steak turkey or fish?
lobster
