How to reheat lobster is the question that many seafood lovers want to know the answer. We generally agree that eating is more than just nutrition, it’s about enjoyment and spending time with the people we love. A good meal with friends or family can bring so much joy to your life. Food does not have to be complicated!
I believe you can cook something simple but delicious for anyone. And lobster is my go-to meal for entertaining. It looks and tastes great, but it’s also a little tricky to make – until now! – I have discovered a foolproof way to cook and then reheat lobster that will keep your crustacean tasting fresh as the sea twice over.
Crustaceans are known to lose flavor when frozen and thawed, so finding a way to cook and then reheat lobster is an important step in making sure your dinner guests don’t end up passing their leftovers off onto you.
What You Need To Cook Lobster Twice The trick is sous vide (pronounced sue VEED; French for “under vacuum”). It’s a method of cooking food by sealing it in a plastic bag and cooking it in a low-temperature water bath for longer than normal cooking times.
The food is cooked at the exact temperature of the water, so there’s no danger of over-or undercooking. It sounds strange, I know, but give this method a try and you’ll see that it makes perfect sense. This method works best with a vacuum sealer, but it can also be done using a zipper-lock bag and the water displacement method.
In this article, I’ll show you how to cook lobster twice, first for dinner tonight and then to reheat the leftovers tomorrow.
The Technique For Cooking Lobster Once The First Time
You can use frozen or live lobster for this. If you’re using frozen, just make sure it’s solid all the way through—it shouldn’t be icy.
For 2- to 3-pound lobsters, set your circulator to 183°F (83°C). If you don’t have sous vide machine at home, bring a large pot of salted water to a boil and cook the lobster as you would normally (boil for 15 minutes, drain and serve).
Put the lobsters in a single layer on a tray. Make sure they don’t touch or overlap – you may have to do this in batches.
How To Cook And Then Reheat
Once the water bath has reached the desired temperature, lower the tray of lobsters into the water. A good trick is to place the end of a wooden spoon across the top of the pot and rest the tray on it like a shelf. It will keep it above any bubbles that may form at the surface.
Cook the lobster for 45 minutes to 1 hour. To check if it’s done, remove a tail from the water and let it cool slightly before cutting into it with kitchen scissors. The meat should be opaque all the way through.
Once they’re cooked, you can prepare them however you like. Grilled, steamed, or boiled are always good, but you can even sear them in a skillet if you like your lobster golden brown.
Lower the lobsters into an ice bath for 5 to 10 minutes, until they are completely cool. Then remove from the water and leave them in their shells or remove the meat from the tails with kitchen scissors. You can store it covered in plastic wrap in the fridge for up to 1 day.
Reheat Lobster Tails To Perfection
On the second day, remove the lobster meat from the fridge and let it come up to room temperature—this will take an hour or so. Then, simply reheat it however you’d like. I prefer to do this by sautéing it in a pan with butter, but you can also reheat it however you would normally cook lobster.
For the best flavor and texture, I recommend sautéing or simmering the meat gently in some melted butter for about 5 minutes on each side.
Sous Vide Lobster Stock If you have any leftover shells after eating your lobster tails, make a lobster broth.
The first thing you’ll need to do is remove the meat from the shells by pulling it off or chopping through it with your kitchen shears.
Place the shells in a pot and cover them with water.
Add chopped onion, garlic clove, and bay leaf for extra flavor.
Bring the liquid to a boil, reduce to a simmer and cook for 45 minutes.
Strain the broth into a container and discard the shells, onion, and garlic.
Let cool completely before covering and storing in the fridge or freezer.
How to Reheat Lobster Claws?
If you have a larger, whole lobster and you want to use the claws for your dinner, here’s how you can store them.
- Cook them in simmering water for 5 minutes (or until cooked through) before transferring them to an ice bath until they are cold.
- Remove the meat from the shells with kitchen scissors or by pulling it out with your fingers. Cover it in plastic wrap and store it in the fridge for up to 1 day.
- You can reheat the claws just like you would any other piece of lobster, by sautéing or simmering them in some melted butter for 5 minutes on each side.
- Lobster Bisque If you have any leftover broth after making lobster stock, it can be used to make this creamy bisque.
- Combine the shells and 2 cups of water in a pot and bring to a boil. Simmer for 45 minutes before straining into another pot, discarding the shells, and setting aside.
- Melt 1 tablespoon of butter in the first pot over medium heat before whisking in 1 tablespoon of flour. Cook for another minute before whisking in the strained broth.
Here is Another Method
- Bring to a simmer before adding 2 crushed cloves of garlic, some chopped chives or parsley, and some salt and pepper to taste, then simmer until the garlic is cooked through.
- Whisk together 2 egg yolks in a bowl with a splash of lemon juice and a pinch of salt.
- Whisk in 2 tablespoons of melted butter to temper the egg yolks before whisking them into the soup pot.
- Whisk in another ½ cup cream and let it heat through for about 5 minutes before serving.
For Lobster Backs If you have any leftover lobster parts after making lobster bisque, you can use them to make a bisque of a different sort.
You can also read: Can You Freeze Cooked Chicken?