#### Isn’t there a contradiction in [this answer](https://cooking.stackexchange.com/a/120547)?
1. If *”Thawed lobster meat, with no shells, is already dehydrated and tough due to the freeze-and-thaw process”*, then why would *”frozen shell-on tails”* work?
2. Why aren’t *”frozen shell-on tails”* likewise *”dehydrated and tough due to the freeze-and-thaw process”*?
3. If I *”dry-fry” “frozen shell-on tails”*, then won’t these tails likewise *”have the texture of vulcanized rubber or even wood”?*
4. Please distinguish “thawed lobster meat, with no shells” from “frozen shell-on tails”**?
by 0franc
1 Comment
I’ve found when cooking the best way to preserve frozen items is to ensure that the surface area of the ingredient is covered.
The lobster shell itself acts as a shield against the dehydrating conditions of being frozen. Might even help that the shell helps retain the structure of the meat while it’s freezing too which might help moisture retention.