How to Store Cooked Lobsters
Store a whole cooked lobster in an airtight plastic or glass container with a tight-fitting lid. Refrigerate for up to two days. Meat that has been removed from the shell of a cooked lobster can be refrigerated in an airtight container or a plastic freezer bag for two to three days.
Freeze a whole cooked lobster in a heavy plastic freezer bag. Make sure the claws do not puncture the bag.
Prepare a brine salt solution to pour over the lobster. Use 1/4 cup salt to each quart of water. You'll need enough solution to cover each lobster. Dissolve the salt in the water and pour over the lobster. Close the bag or bags tightly and freeze immediately.
A whole cooked lobster can also be frozen in a plastic pail with a tight-fitting lid. Place the cooked lobster in the pail and cover with the brine solution. Leave about 1/2 inch head room, and put on the cover tightly.
Cooked lobster meat that has been removed from the shell should be chilled in the refrigerator, then placed in a plastic freezer bag or a plastic or glass container with a tight-fitting lid. Cover the meat with brine, then freeze.