Lobster, like all shellfish, becomes tough when overcooked. Therein lies the problem with reheating precooked lobster. Since it has been heated once, the likelihood of rendering it inedible through reheating is high, unless you take some careful precautions and preparation methods to keep your lobster juicy and tender. If you intend to reheat your precooked lobster, store it in the freezer and cook it directly from a frozen state. The lobster will remain fresh in storage longer and it keeps the meat moist.
- Skill level:
Things you need
- Cooking pot with lid
- Frozen precooked lobster (whole, tails or meat only)
- 3 litres (3 quarts) water per whole lobster
- 3 tbsp sea salt per whole lobster
- Steamer basket or insert
Bring to a boil 3 litres (3 quarts) of water with 3 tbsp sea salt per whole frozen 680 to 907 g (1 1/2 to 2 lb) lobster.
Drop the frozen whole lobsters into the boiling water, cover the pot and remove from the heat immediately.
Wait for 10 minutes with the pot covered to thoroughly reheat up to two whole lobsters. Add five minutes of standing time for each lobster over two in the pot. For instance, if you have three whole lobsters, let them sit in the boiled water for 15 minutes.
Uncover the pot, remove the lobsters and serve immediately.
Thaw frozen lobster tails or meat overnight in the refrigerator.
Put 7.5 cm (3 inches) of water in a pot. Bring the water to a boil over high heat.
Place the thawed lobster tails or meat into a steamer basket.
Set the steamer basket over the boiling water and cover the pot.
Steam the lobster meat for 8 to 10 minutes or until warmed through.
Lobster tails or meat
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