How do you freeze a lobster to maintain its great taste.
Right now, processors use a brine mixture which works pretty well, up to six months.
But a Nova Scotia researcher wants to develop a method to freeze lobster for even longer.
Professor Shah Razul was motivated after buying some Atlantic lobster while visiting family in Singapore.
“It didn’t taste vert good because it just didn’t hold up very well in frozen storage. There’s still a lot to learn about the freezing process so I began to wonder…I can use could use my scientific expertise and try and understand how it affects lobster tissue.”
Razul is a chemistry professor at St. Francis Xavier University in Antigonish and studies ice formation at the molecular level.
He says his research will be able to apply to a wide-range of things including human tissue preservation.
An interview with Professor Razul will air on the Y95-CJLS Weekender this Sunday morning.
(Photo: St. Francis Xavier University)
