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Lobster Rolls - help please

NDGNDG Posts: 2,000
edited June 28 in Seafood
Decided to make Lobster Rolls on the 4th as my parents, sister & husband and his family will be over to visit. Now the problem . . I’ve never done this before & I live in Ohio. 

I guess my biggest question is . . frozen meat or boil live lobster?  I found an old cooks illustrated mag that has a technique for doing live lobster for lobster rolls (freeze live for a bit, then boil in salt water) But after reading some stuff online . . . I am concerned that the lobsters sitting In a tank here in central Ohio might be lower quality meat (that enzyme starts to mush meat even tho it’s still “alive”) and it sounds like frozen lobster can be pretty damn good.  

Thoughts / Suggestions ???  Thank you in advance !!!  
Columbus, Ohio


  • lousubcaplousubcap Posts: 21,772
    Paging @fishlessman.
    Hold tight as he generally doesn't surface til after the weekend.  
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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