Steaming is widely regarded by professional chefs and seafood enthusiasts as the absolute best method for reheating a pre-cooked lobster. Unlike boiling, which can wash away the delicate, briny flavors, or microwaving, which often results in a rubbery texture, steaming uses gentle, moist heat to penetrate the shell and warm the meat. This process preserves the succulence of the lobster, ensuring that it tastes as fresh as the moment it first came out of the pot.
Whether you have a whole lobster left over from a previous dinner or you have purchased a pre-cooked lobster from the market, mastering the steam method is the key to a gourmet meal. This guide will walk you through the science of why steaming works, the step-by-step process for different lobster parts, and the essential safety tips to keep your seafood delicious and safe.
Why Steaming is Superior for Pre-Cooked Seafood
When a lobster is initially cooked, its proteins undergo a transformation, firming up and changing color. If you subject that meat to high, dry heat again—such as in a hot oven or a microwave—the protein fibers tighten even further, squeezing out moisture and leaving you with a “bouncy” or tough consistency.
Steaming acts as a protective barrier. The water vapor surrounds the lobster at a constant temperature of 212°F, providing enough energy to heat the meat without the aggressive intensity of direct flame or submerged boiling. Furthermore, the steam replenishes some of the moisture that may have been lost during refrigeration. In lab tests, steamed lobster has been shown to retain significantly more of its original moisture compared to other reheating methods.
Essential Preparation: The Thawing Process
One of the most common mistakes home cooks make is attempting to steam a lobster while it is still frozen or partially frozen. If you start with a frozen pre-cooked lobster, the exterior will become overcooked and rubbery by the time the center is even lukewarm.
For the best results, you must thaw your lobster completely. The safest and most effective method is to place the lobster in the refrigerator for 24 hours. If you are in a rush, you can place the lobster in a leak-proof plastic bag and submerge it in cold water, changing the water every 30 minutes. Never use warm or hot water to speed up the process, as this can encourage bacterial growth and ruin the meat’s integrity.
Step-by-Step Guide to Steaming a Whole Cooked Lobster
Once your lobster is fully thawed and at room temperature (about 15 to 20 minutes out of the fridge), you are ready to begin.
Prepare the Steaming Liquid
You do not need a lot of water to create effective steam. Fill a large stockpot with approximately 1 to 2 inches of water. To enhance the flavor of the lobster as it warms, consider adding a tablespoon of sea salt, a few lemon slices, or even a splash of dry white wine to the water. Bring this liquid to a rolling boil over high heat.
Arrange the Lobster
Place a steamer basket into the pot. Ensure the water level is below the bottom of the basket so the lobster is not sitting in the liquid. Place the whole lobster into the basket. If you are reheating multiple lobsters, do not overcrowd the pot; steam must be able to circulate freely around each shell.
The Steaming Process
Cover the pot with a tight-fitting lid. This is crucial for trapping the steam and maintaining a consistent temperature. For a standard 1.25-pound to 1.5-pound whole lobster, steam for approximately 5 to 8 minutes.
Monitor the Temperature
Timing is a good guideline, but temperature is the only way to be certain. Use an instant-read meat thermometer to check the thickest part of the tail. For the best culinary experience, you want the internal temperature to reach 140°F. However, for strict food safety, many guidelines suggest reaching 165°F. If you aim for 140°F, ensure the lobster was handled and stored properly prior to reheating.
How to Steam Cooked Lobster Tails and Claws
If you are only working with specific parts of the lobster, the process is similar but requires much less time. Because tails and claws lack the mass of a full body, they can overcook in a matter of seconds.
Steaming Lobster Tails
Place the tails shell-side down in the steamer basket. This allows the shell to act as a cradle for any juices or butter you might want to add. Steam for 3 to 5 minutes. If the tails are particularly large (over 8 ounces), they may need an extra minute.
Steaming Claws and Knuckles
Claw meat is the most tender part of the lobster and the most susceptible to becoming tough. If the claws are still in the shell, steam them for 3 to 4 minutes. If the meat has already been removed from the shell, it is better to wrap the meat in a small foil pouch with a teaspoon of butter before placing it in the steamer basket. This protects the delicate fibers from direct steam contact.
Enhancing the Flavor During Reheating
Since pre-cooked lobster has already lost some of its volatile flavor compounds, adding a “flavor boost” during the steaming process can make a world of difference.
- Butter Infusion: Before placing the lobster in the steamer, brush the exposed meat (if the tail is split) with melted clarified butter.
- Aromatic Steam: Add fresh herbs like dill, parsley, or crushed garlic cloves directly to the steaming water.
- The Foil Method: If you are worried about the lobster drying out, you can wrap the lobster loosely in aluminum foil with a pat of butter and a squeeze of lemon juice, then place the entire foil packet into the steamer basket. This combines the benefits of steaming with a “butter poach” effect.
Signs of Overheating and How to Avoid Them
The goal is to warm the lobster, not to cook it a second time. If you see the following signs, your lobster is likely being overheated:
- Shrinking Meat: If the meat begins to pull away significantly from the shell, it is losing too much moisture.
- Opaque White Fluid: A heavy amount of white protein (albumin) leaking out of the meat is a sign the fibers are tightening too much.
- The Spring Test: When you uncurl the tail, it should still have a slight “spring” to it. If it feels stiff or resists movement, it has been over-reheated.
FAQs
Can I steam a pre-cooked lobster more than once?
No, you should only reheat lobster once. Each time the meat is subjected to heat, the protein structure breaks down further, and the risk of bacterial contamination increases. Only reheat the portion you plan to eat immediately.
Should I remove the rubber bands before steaming?
If the lobster is already cooked, the rubber bands should have been removed after the initial cooking process. If they are still on, remove them before reheating to prevent a “rubbery” latex smell from infusing into the meat.
Is it safe to steam lobster that has been in the fridge for four days?
It is generally recommended to consume or reheat cooked lobster within 2 to 3 days. By the fourth day, the quality significantly declines, and the risk of spoilage increases. Always check for an ammonia-like smell before reheating.
Can I use a colander if I don’t have a steamer basket?
Yes, a metal colander placed over a pot of boiling water works perfectly as a makeshift steamer. Just ensure that the lid of the pot can still close tightly over the colander to trap the steam.
Why is my lobster meat sticking to the shell after steaming?
Sticking usually happens if the lobster was not cooked properly the first time or if it was frozen while very fresh. To help the meat release, you can try “shocking” the lobster in an ice bath for 30 seconds immediately after steaming, though this may cool the meat down more than desired.