In Reply to: Cooking lobsters humanely posted by Chris on October 18, 2005 at 22:04:30:

Upon defrosting and cooking, lobsters seem to me to taste even better when stored frozen in (milk) half-and-half instead of water-- the milk fat seems to penetrate the lobster meat before it solidifies, acting as a sort of marinade. Lobsters deep-frozen in this way last for well over a year. (I freeze individual tails in separate heavy-duty plastic freezer bags, so that I can defrost and eat just one at a time.)