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BOSTON -- Call it cryonics for crustaceans. A Connecticut company says its frozen lobsters sometimes come back to life when thawed. Trufresh began freezing lobsters with a technique it used for years on salmon after an offhand suggestion by some workers. It found that some lobsters revived after their subzero sojourns.
Live Lobster. Never freeze lobsters alive. To prevent spoilage and avoid the risk of foodborne illness, always cook lobster while it is alive and fresh. If you have already done so, do not thaw, cook, eat or refreeze. Instead, remove the frozen lobster from the freezer and discard. To prevent foodborne illness, always cook live lobsters. If you are unable to fully cook a lobster before freezing, blanch it at 212 F in salt water, chilling for 15 to 20 minutes afterward in cold running water or a tub filled with half water and half ice. Remove the tails after chilling, wrap and freeze.