I want to serve lobster salad to company. The exact timing of the meal is somewhat nebulous, though I should have 24 hour notice. This will likely be on a weeknight so I want to cook and pick out lobster meat in advance. Based on internet findings it sounds like lobster meat freezes well. Online advice is to freeze the meat in brine. Is the brine needed even if the lobster will be frozen for only a few days? Would you freeze the lobster if there is going to be more than a 1 day delay between cooking the lobster and preparing the salad? What is your opinion on the effect of freezing? Should it be negligible or should I avoid the freezing if possible? Or should I choose something else to serve? I would love to serve lobster for this meal but I don’t want to misuse an expensive ingredient.