If you’re anything like us, it’s easy to cook more lobster than you can eat in one sitting — who can blame you when it looks and smells so good? Thankfully, it is possible to reheat cooked lobster without losing its rich flavor and tender texture as long as you’ve used the live lobster storage best practices. Here are the lobster reheating methods we recommend:
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How to Cook Lobster That Has Already Been Cooked
First things first, you have to cook your lobster. If you can’t enjoy that sweet and briny meat at your immediate convenience, either blanching or parboiling may be the best solution if you plan to eat it later without overcooking. When you blanch or par-boil, you are cooking halfway, so you can finish cooking later. Check out our guide on how best to parboil your crustaceans. By doing this, your lobster is exposed to just enough heat to be revitalized without further changing the integrity of the meat.
First, Thaw Your Leftover Lobster
After you pull your leftover meat from the freezer, it’s best to let it sit in a bowl of cold water in the refrigerator for a couple of hours to ensure the highest reusable quality. Check out our guide on how to handle frozen lobster.
Reheat Lobster in the Oven
This method isn’t quick, but it does a good job of preserving your lobster’s fresh flavors and textures. Simply slide your lobster on a roasting pan, drop some butter or oil on the bottom of the pan, and cover with foil. Bake at 350 degrees F until a meat thermometer reads 145 degrees F — probably around 10 minutes.
Try our highly recommended Lobster Rangoon Recipe!
Reheat Lobster in a Sauspan
If you have out-of-shell meat, it’s hard to beat a simple stovetop reheat. Toss the meat in some extra butter and saute on medium heat until fully cooked. Be sure to stir or turn the meat frequently to ensure even warming.
Try our highly recommended Southwestern Grilled Lobster Recipe!
Reheat Lobster in the Microwave
This is probably our least favorite way to reheat lobster because it damages the meat’s texture, but if you’re in a hurry, it does work. If your lobster is still in the shell, give it 2-3 minutes of microwave time on low-medium heat. If the meat is out of the shell, it’ll only need 1-2 minutes. Additionally, cover the dish with a damp paper towel or microwave-safe lid to keep moisture in. Check out our guide on microwaving your lobster.
Bonus points for using your reheated lobster in a lobster roll!
Reheating Specifications
| Method | Time | Temperature | Notes | Best For… |
|---|---|---|---|---|
| Steaming | 5-10 minutes | Medium heat | Place lobster in steamer basket over boiling water. Add a splash of water or wine to the bottom. | Bring a pot of salted water to a boil, and add the lobster. |
| Boiling | 3-5 minutes | 212 F | Whole lobsters, lobster tails. Not ideal as it can make the meat tough. | Wrap the lobster loosely in foil with a pat of butter. Using actual oceanic saltwater is best. |
| Baking | 10-15 minutes | 350°F (177°C) | Whole lobsters, lobster tails | Place the lobster on a baking sheet and brush with butter. |
| Broiling | 2-4 minutes | High | Brush the lobster with butter or oil. | Lobster tails, lobster halves |
| Grilling | 3-5 minutes per side | Medium heat | Wrap the lobster in a damp paper towel. Use only as a last resort, as it can dry out the meat. | Lobster tails, lobster halves |
| Microwave | 1-2 minutes | High | Wrap the lobster in a damp paper towel. Use only as a last resort, as it can dry out the meat. | Small pieces of lobster meat |
Reheating Lobster in a Steamer
Steam a whole lobster for 5-8 minutes, depending on its size and density. The steam helps maintain moisture and flavor without overcooking. However, when dealing with tails alone, 3-5 minutes is ideal.
Pro Tip: For a little extra flavor, you can add a bit of white wine, seafood seasoning, or lemon slices to the boiling water.
Try our highly recommended Lobster Pasta Recipe!
Key Considerations: Handling and Care – How to Store and Keep Lobsters at Home
- Gentle Heat: The goal is to warm the lobster, not to cook it further. High heat will quickly dry out the meat.2
- Moisture Retention: Lobster needs moisture to stay tender. Adding butter or broth or using steam can help.
- Food Safety: Ensure the lobster reaches a safe internal temperature to prevent foodborne illness.3
Reheating Different-Sized Lobsters
No different than the initial cooking process, it’s critical to take into account the density of the lobster you’re dealing with. For small to midsized, higher heat is acceptable if exposed for a short period of time. However, when dealing with large to jumbo lobsters, medium heat for roughly 1.5 times longer than smaller lobsters would be most appropriate. If you’re unsure of where your dish falls in terms of temperature, you can use a meat thermometer. The lobster is properly reheated when the internal temperature reaches 140°F.
Best Safety Practices
- Fully cooked, in-shell lobster is only kept for 24 hours.
- Par-boiled (semi-cooked) lobster can be kept for 2-3 days.
- Out-of-shell lobster meat can be kept for 2-3 days.
- Use an instant-read thermometer to ensure your lobster returns to 145 degrees F before eating. Generally, lobster tastes better when you’re 100% confident it’s safe to enjoy.
- Avoid reheating lobster multiple times as it shocks and degrades the quality of the meat due to repeatedly experiencing polar opposite temperatures.
With these options in mind, the oven generally provides the best results for reheating lobster, as it offers gentle, even heat. However, the stovetop and microwave can also be used, although with more attentive care. Regardless of the method you choose, remember to prioritize moisture and avoid overcooking to preserve the delicate texture of the lobster. If done incorrectly, you risk losing that savory tender texture of the lobster and instead will be left with dry, rubbery meat.