So, my (Midwestern-raised) wife *loves* king crab legs for special meals, and so last night we did filet mignon and legs. Unless you're in Alaska at the dock, previously frozen is needless-to-say.
I understand that these are flash-frozen in brine when first processed, but no matter how much rinsing I do, the cracked meat is painfully salty. I've stopped buying legs with body sections attached, because the body meat, cut across the gain, seems to doubly soak in the salt.
Does anyone have a cure for this? And why is the frozen lobster always less salty?