Cracked the code to the lobster meat in the freezer!
Yesterday I was able to work with a couple of packages of that frozen lobster leg and body meat. The trick was to squeeze out every bit of moisture from the meat. I did this by using cheesecloth. What was left was a fluffy delicate lobster meat suitable for use! Jeni, Deke and others agreed it was quite usable for future dishes. I just had to make lobster cakes with it and the texture was perfect! Bring on the lobster recipes because we have SO many boxes of that meat!
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Excellent! Thanks, Patty. And great to hear that the Panz salad is a hit..... no big surprise there. I've made a few good (and improving) batches myself at home, yum!