During the American colonial times, lobster was served to prisoners, indentured servants and the poor. Lobsters were handpicked off the shore until the early 1800s. Around 1850 in Maine, traps were conceived for catching lobsters. They were caught and placed in boats, where the lobsters were kept alive in tanks. In 1836, canning lobster began and, in the late 1800s, the value of canned lobster was higher than that of live lobster. Today lobster is still a delicacy, and precooked lobster is a convenient way to serve this shellfish.
Thaw frozen lobster in the refrigerator overnight for at least 24 to 36 hours before reheating. After it is thawed, let the lobster stand outside of the refrigerator for five minutes before cooking.
Bring 6 cups of water to boil in a large stockpot. Drop the precooked lobster into the pot and cook for two minutes. This will just heat the lobster through. Do not overcook, or the meat will become rubbery. Pull the lobster out with tongs and serve with your favourite dressings.
Reheat your precooked lobster in a conventional oven. Preheat your oven to 400F. Place the lobster belly up and split with a knife lengthwise. Clean it if necessary.
Stuff the lobster with 3 tbsp butter. Place the lobster on a baking tray and bake for five minutes.
Reheat lobster on the hob by first adding 2 tbsp olive oil to a large skillet over medium-high heat. Add any ingredients to make a sauce and add the precooked lobster meat. Cook for five minutes or until just heated through. Serve over pasta or rice.
- "Mastering the Art of French Cooking"; Julia Child, Louisette Bertholle, Simone Beck; 1961
- Lobster rolls with mayonnaise and tarragon is another idea for precooked lobster.
- Do not overcook precooked lobster. It will dry out the meat and make it rubbery.