Freezing Technology

Live lobster

Live Lobsters: Live lobsters should not be damaged or stressed during harvest.  Lobsters are usually shipped from collection centers where they are kept in live storage tanks.  The claws have to be tied to avoid cannibalism.  Only healthy lobsters should be shipped. Before shipment the lobsters are conditioned by lowering their body temperature. With careful handling weight losses and mortally rates can be kept to a minimum.  The optimum shipping temperature may vary considerably depending on spices and harvesting ground.

Cold water lobster can be chilled to 4°C and shipped. Tropical species might be more sensitive to cold and immobilized at temperature as high as 14°C. Lobsters can be kept alive out of water for 24 hours provided humidity is high. For transportation lobsters should pre chilled over a 12 hour period in water until immobilized Then they may be packed in polystyrene boxes together with ice gel packs and water absorbent pads.  Direct contact with the ice should be avoided.  The lobsters can be stacked in layers but should be kept separated from each other.  Humidity should exceed 70 percent. The containers used and the packaging methods for lobsters are similar to those used for crabs.  Care must be taken not to break any of the appendages as this lowers the commercial value.