Lobster is the undisputed king of seafood, often reserved for celebrations, anniversaries, or that one decadent summer night by the shore. Because it is a premium ingredient, there is nothing more heartbreaking than finding yourself with leftovers and worrying that reheating them will turn that succulent, sweet meat into a rubbery, tasteless disappointment.
The challenge with lobster lies in its delicate protein structure. Once cooked, the meat is perfectly tender, but applying heat a second time can easily overcook it, causing the proteins to tighten and expel their moisture. However, if you follow the right techniques, you can revive your lobster to nearly its original glory. Whether you have a whole steamed lobster, just the tails, or even loose meat, this guide will walk you through every method to ensure your second meal is just as luxurious as the first.
Understanding the Golden Rule of Reheating Lobster
Before diving into the specific methods, it is essential to understand the primary goal: gentle heat and added moisture. You are not “cooking” the lobster again; you are simply warming it through. High, dry heat is the enemy of leftover seafood. To succeed, you need to create an environment that mimics a steamer or a gentle poaching liquid.
The best way to achieve this is by using a liquid—such as butter, water, or broth—to shield the meat from direct heat. This creates a buffer that allows the internal temperature to rise slowly without searing the exterior.
The Oven Method: Best for Whole Lobsters and Tails
The oven is perhaps the most reliable way to reheat lobster because it provides consistent, surrounding heat. This method works exceptionally well for whole lobsters or split tails still in the shell. The shell acts as a natural insulator, protecting the meat from the dry air of the oven.
Preparing the Lobster for the Oven
Start by preheating your oven to 350°F. While the oven warms up, prepare a baking dish or a rimmed baking sheet. If you are reheating a whole lobster, you may want to wrap it in heavy-duty aluminum foil. If you are reheating tails, place them in the dish with the meat side up.
Adding Moisture
The secret to oven reheating is the liquid. Add a few tablespoons of water, white wine, or clam juice to the bottom of the dish. For an even more decadent result, place a few pats of butter directly onto the lobster meat. The butter will melt and baste the lobster as it warms, keeping it incredibly tender.
The Reheating Process
Cover the dish tightly with aluminum foil to trap the steam inside. Place the dish in the oven and heat for approximately 5 to 10 minutes. The exact time depends on the size of the lobster. You are looking for an internal temperature of about 140°F. Once the lobster is fragrant and warm to the touch, remove it immediately.
The Stovetop Method: The Butter Poaching Technique
If you have lobster meat that has already been removed from the shell, the stovetop is your best friend. This method, often referred to as “butter poaching,” is the preferred technique of professional chefs. It is the most effective way to maintain the silky texture of the meat.
Creating the Poaching Liquid
Place a small saucepan over low heat. Add a couple of tablespoons of water or stock and several tablespoons of unsalted butter. You want enough liquid to partially submerge the lobster pieces. Heat the mixture until the butter has melted and is beginning to shimmer, but do not let it come to a boil.
Warming the Meat
Add the lobster meat to the warm butter mixture. Keep the heat very low—you want to see tiny bubbles, not a rolling simmer. Use a spoon to gently baste the meat with the warm butter for about 3 to 5 minutes. As soon as the meat is warmed through, remove it from the pan. This method is perfect for preparing lobster for lobster rolls or topping a steak for a “surf and turf” dinner.
The Steaming Method: Best for Restoring Freshness
Steaming is arguably the gentlest way to reheat a whole cooked lobster. Because it uses moist heat, it is much less likely to dry out the meat compared to an oven or a microwave.
Setting Up Your Steamer
Fill a large pot with about two inches of water. You can also add aromatics like lemon slices, peppercorns, or a splash of vinegar to the water to enhance the flavor. Place a steamer basket inside the pot, ensuring the water does not touch the bottom of the basket. Bring the water to a boil.
Steaming the Lobster
Once the water is boiling and producing plenty of steam, place the lobster in the basket and cover the pot with a tight-fitting lid. Reduce the heat slightly to a medium-high. Steam the lobster for 3 to 5 minutes. Since the lobster is already cooked, you only need to leave it in long enough for the heat to penetrate to the center. Use tongs to remove it and serve immediately with fresh melted butter.
The Microwave Method: A Last Resort
While many seafood purists shudder at the thought of microwaving lobster, it can be done successfully if you are in a rush. The key is to avoid “blasting” the lobster with high power, which will inevitably turn it into a rubbery mess.
Protecting the Meat
Wrap the lobster meat or tails in damp paper towels. This is a critical step because it creates a mini-steaming environment inside the microwave. Place the wrapped lobster on a microwave-safe plate.
Power Settings and Timing
Adjust your microwave power to 30% or 50% (Medium or Low). Never use the default “High” setting for seafood. Heat the lobster in 30-second increments. After each interval, check the temperature. Usually, 1 to 2 minutes total is enough to warm the meat without toughening it.
Tips for Handling Different Types of Lobster
The way you reheat lobster also depends on how it was originally prepared and stored.
Reheating Lobster Tails
Tails are often meatier and denser than the claws. When reheating tails in the oven, it helps to butterfly them (splitting the top shell with shears) if they weren’t already. This allows the heat to reach the center of the meat more efficiently.
Reheating Lobster Claws
Claw meat is the most delicate part of the lobster. It has a higher fat content and a finer texture. If possible, reheat claws separately from the tails, as they will warm up much faster. They are best suited for the stovetop butter-poaching method.
Reheating Frozen Cooked Lobster
If your cooked lobster was frozen, you must thaw it completely in the refrigerator for 24 hours before attempting to reheat it. Trying to reheat lobster directly from the freezer will result in uneven heating—the outside will be overcooked and rubbery while the inside remains icy.
Common Mistakes to Avoid
To ensure your lobster tastes like it was just pulled from the pot, avoid these common pitfalls:
- Overheating: The number one mistake is heating the lobster for too long. Remember, you are just aiming for “warm,” not “piping hot.”
- Forgetting the Liquid: Never reheat lobster dry. Always use butter, water, or steam to protect the proteins.
- High Heat: Avoid high oven temperatures or high microwave settings. Low and slow is the mantra for success.
- Leaving it in the Shell Too Long: If you are using the meat for a pasta dish or a salad, remove it from the shell before reheating so you can control the temperature more precisely.
Creative Ways to Use Reheated Lobster
Sometimes, the best way to reheat lobster is to incorporate it into a new dish where it can gently warm up as the dish finishes.
- Lobster Pasta: Toss cold lobster meat into a warm pasta dish (like Fettuccine Alfredo or a spicy Fra Diavolo) at the very last second. The residual heat from the pasta and sauce will warm the lobster perfectly.
- Lobster Risotto: Stir lobster meat into a creamy risotto during the last two minutes of cooking.
- Lobster Grilled Cheese: Place lobster meat between slices of sourdough and gruyere cheese. As the cheese melts on the griddle, the lobster will warm up inside the “sandwich oven.”
Frequently Asked Questions
Can I reheat lobster more than once?
It is not recommended to reheat lobster more than once. Every time you heat and cool seafood, the texture degrades and the risk of bacterial growth increases. It is best to only reheat the portion you plan to eat immediately.
How long does cooked lobster stay good in the fridge?
Cooked lobster can be safely stored in an airtight container in the refrigerator for 2 to 3 days. If you don’t plan to eat it within that timeframe, it is better to remove the meat from the shell and freeze it.
What is the best internal temperature for reheated lobster?
You should aim for an internal temperature of approximately 140°F. This is warm enough to be pleasant to eat but low enough to prevent the meat from becoming tough.
Should I remove the lobster from the shell before reheating in the oven?
It is usually better to leave the lobster in the shell if you are using the oven. The shell acts as a protective barrier against the dry heat. If the meat is already out of the shell, use the stovetop butter-poaching method instead.
Why did my lobster turn rubbery after reheating?
Rubbery lobster is almost always the result of too much heat or too much time. When lobster protein is overexposed to heat, the fibers contract tightly and squeeze out all the moisture. To prevent this, always use low heat settings and add a source of moisture like butter or steam.