Lobster Stock Gallon

Both our Lobster and Crab Stocks are prepared identically, starting with a classic mirepoix of celery, carrot, and onion, slow-simmered with the seafood bodies. Despite the shared process, their flavor profiles are distinct:

• Crab Stock: Offers a naturally lighter color and a delicate, milder flavor. It carries a subtle salinity that is naturally less intense than the lobster.
• Lobster Stock: Delivers a stronger, more robust flavor and deeper color. Interestingly, while no extra salt is added during cooking, the lobster's natural intensity results in a richer, naturally saltier profile.

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While we typically do not recommend refreezing seafood, since this is a pasteurized stock in a liquid form, you can refreeze unused portions without jeopardizing the texture.

The main reason refreezing other foods (like raw fish or vegetables) is discouraged is due to the loss of moisture and deterioration of cell structure, which leads to mushiness or a rubbery texture. A simple liquid, like a stock or juice, is much less affected by this quality loss than solid food.

The fact that the stock is pasteurized means it has been heat-treated to destroy pathogenic microorganisms, providing an initial safety measure. However, once the product is opened and thawed, it is still susceptible to contamination and bacterial growth from the environment.

For food safety, only refreeze product that has been thawed in the refrigerator (at 40∘F or below). Do not refreeze if the product has been thawed at room temperature or left unrefrigerated for more than 2 hours