Lobster is so so so overrated. 75% of the weight is shell. You could get tiger or argentinian shrimp for the same price per pound if not cheaper and you get 3 times more edible meat by weight.
Lobster is so so so overrated. 75% of the weight is shell. You could get tiger or argentinian shrimp for the same price per pound if not cheaper and you get 3 times more edible meat by weight.
Do you have a secret for freezing it without cracking the jar?
I use bernardin and ball mason jars because they’re thick enough to hold up to the temps. Grocery tomato sauce jars typically crack after a couple times. Most importantly I let the broth cool to about room temp before I pour them in the jars then I put the jars in the fridge for a few hours/overnight before I put them in the freezer.