Whether you have just returned from the seafood market with a pre-steamed bounty or you find yourself with leftovers from a decadent dinner, knowing how to cook a cooked lobster is a vital skill for any home chef. The challenge with pre-cooked lobster is not really “cooking” it in the traditional sense, but rather reheating it so precisely that you preserve its delicate, buttery texture without turning it into a rubbery disappointment.
Because lobster meat is highly protein-dense and contains very little fat, it is incredibly sensitive to heat. Once it has been fully cooked, any additional high-intensity heat can cause the protein fibers to contract and toughen instantly. The goal of reheating is to reach a safe and palatable internal temperature while maintaining the moisture trapped within the shell.
The Golden Rules of Preparation
Before you apply any heat to your lobster, there are several foundational steps to ensure the best possible results. Treating the ingredient with respect from the moment it leaves the refrigerator will dictate the final quality of your meal.
- If your cooked lobster is frozen, the most important rule is to thaw it completely before attempting to reheat it. Attempting to warm a lobster that is still icy in the center will result in the outer meat overcooking and becoming tough before the middle even reaches room temperature. For the best results, place the frozen lobster in the refrigerator for 24 hours. If you are in a rush, you can place the lobster in a sealed, leak-proof plastic bag and submerge it in a bowl of cool water for 30 to 60 minutes, changing the water occasionally.
- Another professional tip is to let the lobster sit at room temperature for about 15 to 20 minutes before reheating. Bringing the meat up slightly from refrigerator temperatures allows for more even heat distribution, meaning you spend less time subjecting the delicate proteins to the oven or steamer.
Steaming The Most Reliable Method
Steaming is widely considered the gold standard for reheating pre-cooked lobster. Because steam provides a gentle, moist heat, it is far less likely to dry out the meat than a dry oven or a microwave. This method works exceptionally well for whole lobsters because the shell acts as a natural steaming chamber, protecting the meat inside.
- To begin, find a large pot and fill the bottom with approximately two inches of water. Adding a pinch of sea salt, a splash of white wine, or a few lemon slices to the water can infuse a subtle aromatic quality into the steam. Place a steamer basket inside the pot, ensuring the water level is just below the bottom of the basket.
- Bring the water to a vigorous boil. Once the steam is rising steadily, place the cooked lobster into the basket. If you are reheating a whole lobster, place it in belly-up to help retain any natural juices. Cover the pot with a tight-fitting lid to trap the heat.
- For a standard 1.25 pound lobster, steam for approximately 2 to 3 minutes. If you are reheating just the tails, 2 minutes is usually sufficient. The goal is to get the meat warm to the touch, roughly reaching an internal temperature of 140°F to 145°F.
Oven Roasting for Rich Flavor
While steaming is great for a “clean” lobster taste, using the oven allows you to incorporate fats like butter or olive oil during the reheating process. This is the preferred method if you want to serve your lobster with a more indulgent, savory finish.
- Preheat your oven to 350°F. While the oven reaches temperature, prepare a large piece of heavy-duty aluminum foil. Place the cooked lobster—either whole or just the tails—onto the foil. If you are working with a whole lobster, some chefs prefer to split it lengthwise to allow the heat to penetrate more quickly.
- Before sealing the foil, add a tablespoon or two of butter or a splash of seafood stock directly onto the meat. This creates a “micro-steaming” environment inside the foil packet. Wrap the lobster tightly so no steam can escape. Place the packet on a baking sheet and slide it into the center of the oven.
- For a whole lobster, heat for 5 to 10 minutes. For individual tails, 5 to 7 minutes is usually plenty. Since every oven varies, it is wise to check the lobster at the 5-minute mark. You are looking for the meat to be fragrant and steaming when you peek inside the foil.
The Stovetop Sauté for Lobster Meat
If you have already removed the meat from the shell, the stovetop is your best friend. This method is perfect for preparing lobster for rolls, pasta, or risotto. The key here is low and slow heat to avoid “seizing” the meat.
- Place a non-stick skillet over low heat and add a generous pat of butter. Once the butter has melted and begun to foam slightly, add your lobster meat. You can also add aromatics like minced garlic, fresh chives, or a pinch of paprika at this stage.
- Gently toss the lobster meat in the butter for 3 to 5 minutes. You aren’t looking to sear the meat or give it a crust; you simply want to coat it in the warm fat until it is heated through. As soon as the meat feels hot, remove it from the pan immediately. Carrying over the heat for even an extra minute can turn succulent chunks into chewy bits.
Grilling for a Smoky Finish
Grilling a pre-cooked lobster is a bold move that adds a wonderful charred complexity to the sweet meat. However, because grills produce very high, direct heat, you must be extremely careful.
- Start by preheating your grill to medium-high. Split the cooked lobster tails or the whole lobster in half lengthwise. Brush the exposed meat generously with olive oil or melted butter to create a barrier against the dry heat.
- Place the lobster on the grill with the shell side down first. This allows the shell to absorb the brunt of the heat while the meat warms up slowly. Close the grill lid and let it sit for about 2 minutes.
- Briefly flip the lobster so the meat side is down for no more than 30 to 60 seconds—just long enough to get a hint of grill marks and a touch of smoky flavor. Remove it immediately and baste with more fresh garlic butter before serving.
Essential Tips for Food Safety and Texture
Regardless of the method you choose, there are a few final details that can make or break the experience.
- Always use a meat thermometer if you are unsure. While many recipes suggest heating to 165°F for absolute food safety, culinary experts often aim for 140°F to 145°F to maintain the best texture. If you hit 165°F, the lobster is often on the verge of becoming tough.
- Never use the microwave unless it is an absolute emergency. Microwaves work by vibrating water molecules, which can cause the moisture in the lobster to evaporate rapidly, leaving the meat dry and shriveled. If you must use a microwave, wrap the lobster in a damp paper towel and heat it in 30-second increments on a medium power setting.
- Finally, always serve your reheated lobster with a side of “drawn” butter (clarified butter). This classic accompaniment provides the necessary moisture and fat that the reheating process might have slightly diminished. A squeeze of fresh lemon juice right before eating will also help “cut” through the richness and brighten the flavor of the meat.
FAQs
- Can I eat pre-cooked lobster cold?
- Yes, pre-cooked lobster is perfectly safe to eat cold. In fact, many people prefer it this way in dishes like lobster salad or traditional New England lobster rolls. If you enjoy the natural, sweet flavor of the meat without the addition of hot butter, serving it chilled is a great option. Just ensure it has been stored properly in the refrigerator at 40°F or below.
- How long does cooked lobster stay fresh in the fridge?
- Cooked lobster meat or whole lobsters should be consumed within 2 to 3 days of being cooked. To maintain freshness, store the lobster in an airtight container or a tightly sealed plastic bag. If you don’t plan on eating it within that timeframe, it is best to remove the meat from the shell and freeze it in a vacuum-sealed bag for up to two months.
- Is it better to reheat lobster in the shell or out of the shell?
- It is almost always better to reheat lobster in the shell. The shell acts as a protective insulator, distributing heat more evenly and trapping moisture around the meat. Reheating meat that has already been removed from the shell exposes it directly to the heat source, which significantly increases the risk of it drying out or becoming rubbery.
- Why did my lobster turn out rubbery after reheating?
- Lobster becomes rubbery when the proteins are overcooked. This usually happens because the heat was too high or the lobster was left in the oven or steamer for too long. To prevent this, always use gentle heat methods like steaming or foil-wrapped baking, and pull the lobster off the heat the moment it is warm to the touch rather than waiting for it to be piping hot.
- Can I boil a cooked lobster to reheat it?
- While you can technically submerge a cooked lobster in boiling water to reheat it, it is not recommended. Boiling can wash away some of the lobster’s natural flavor and often leads to overcooking very quickly. If you choose to use water, it is better to “par-boil” it by bringing the water to a boil, turning off the heat, and letting the lobster sit in the hot water for 2 to 3 minutes.