Steaming Already-Cooked Lobster: A Quick Guide

Lobster is a luxurious treat, and it's always a shame when some of it goes to waste. But reheating it the wrong way can turn tender meat tough and rubbery. So, what's the best way to steam already cooked lobster? Well, there are a few methods to choose from, each with pros and cons. You could use an oven, a stovetop, or even a microwave – but be careful not to overheat the lobster, as this will affect its texture.

Stovetop method: use a steamer basket and cover the lobster with liquid

To steam already-cooked lobster using a stovetop method, you will need a large pot, such as a stockpot or canning kettle, and a steamer basket. You can also use a trivet or steaming rack to keep the lobsters out of the water, but this is not necessary.

First, fill the pot with 1.5 to 2 inches of water and add salt. Bring the water to a full boil. In the meantime, grasp the lobster around the abdomen, behind the claws, and lower it into the pot, head-first. Cover the pot and let the lobster steam for about 10 minutes for a 1-pound lobster, 12 minutes for a 1 1/4-pound lobster, or 14 minutes for a 1 1/2-pound lobster. Increase the cooking time by another 2 minutes for every additional 1/4 pound.

Remove the lobster from the pot with tongs and let it stand for 5 minutes before cracking. Serve with melted butter and lemon wedges, if desired.

If you are reheating cooked lobster, the process is slightly different. First, find a pot large enough for your lobster and add water. Make sure the pot has a steamer basket inside. Bring the water to a boil. Place the lobster in the basket on its back and cover. Reheat on medium heat for about 5 to 8 minutes. Remove the lobster from the pot and let it cool before serving.

Oven method: wrap in foil and place belly-up on a baking tray

To steam an already cooked lobster in the oven, start by preheating your oven to 400 degrees Fahrenheit. While the oven is heating up, take your cooked lobster and place it on its back. Using a sharp knife, make a deep cut through the entire length of the lobster's body and tail. Remove the roe and stomach.

Next, wrap the lobster tightly in foil. Place the foil-wrapped lobster belly-up on a baking tray. Brush some butter or oil over the exposed lobster meat. Put the baking tray in the oven and bake the lobster for 22 to 27 minutes.

Once the lobster is done baking, carefully remove the tray from the oven and set it aside to rest for a few minutes before serving. Enjoy your steamed lobster!

Microwave method: wrap in damp paper towels and place on a microwave-safe plate

Reheating lobster in the microwave is not the best method, as rapid heating can make the lobster tough and stringy. However, if you're short on time, it is an option.

First, remove the lobster meat from its shell. Wrap the lobster meat in a damp—but not soaking wet—paper towel. This will help the lobster stay moist as it reheats. Place the wrapped lobster on a microwave-safe plate and put it in the centre of the microwave.

Set your microwave to a medium-high heat setting. Heat the lobster in one-minute intervals, checking the temperature of the meat after each minute. The lobster is ready to eat when it is hot throughout. As an approximate guide, it should take between three and five minutes to reheat. However, microwaves vary, so it's important to check the temperature regularly.

Use an instant-read thermometer to check the internal temperature of the lobster. Poke the thermometer into the thickest part of the meat and leave it there for 15 seconds before taking the temperature. The lobster needs to reach 165° Fahrenheit to be safe to eat.

Frying pan method: sauté the meat with butter over medium heat

If you're looking to reheat already cooked lobster, a frying pan is a great option. This method is perfect for those who just want to warm up the meat without using an oven.

First, place your boiled lobster meat in a frying pan with a teaspoon of butter. Sauté the meat over medium heat for five minutes. Check the lobster meat to see if it's done to your liking. If not, continue cooking until it reaches the desired level of doneness.

This method is quick and easy, and it's a great way to reheat lobster without drying it out. The butter will help keep the meat moist and juicy.

If you're looking for a crispy texture, you can increase the heat to medium-high and cook the lobster for an additional minute or two on each side. This will give the lobster a nice sear and add a bit of crunch to the texture.

Remember, when reheating lobster, it's important not to overcook it. Lobster meat can become rubbery and tough if heated for too long. So keep an eye on it and remove it from the heat as soon as it's warmed through.

With this frying pan method, you can enjoy delicious, sautéed lobster meat with a buttery flavour in just a few minutes.

Grill method: coat the meat in olive oil and season with salt and pepper

Grilling is a great way to reheat already-cooked lobster. It's important to note that you should only grill lively, hard-shell lobsters that are about 1.5 pounds or larger. Smaller lobsters will cook too quickly on the grill.

Step 1: Prepare the Lobster

Parboil your live lobsters first for approximately 2-3 minutes, then drain and cool slightly. Place the lobster belly-side up and cut it lengthwise completely through the meat and shell to yield two halves per lobster. Remove the dark stomach (a gritty sac) located behind the eyes, and the soft green tomalley (liver).

Step 2: Coat the Meat

Lightly coat the lobster meat in olive oil and season with salt and pepper. You can also add other seasonings like crushed garlic or your favourite herbs, such as tarragon.

Step 3: Grill the Lobster

Preheat your grill to medium heat. Place the lobster meat-side down on the grill and cook for 8-10 minutes, turning once. If your lobster is still in its shell, heat it shell-side down and do not flip it over. Grill until the lobster is thoroughly heated.

Step 4: Serve

Remove the lobster from the grill and let it cool before serving. Serve with melted butter and lemon wedges for squeezing over.

It's important to note that lobsters cook quickly on the grill, so keep a close eye on them. The meat is done when it starts to firm up and turns opaque white.

Frequently asked questions