When cooked to perfection, lobster meat is firm, yet tender, with a delicate, sweet taste that can not be replicated by other seafood. Leftover boiled lobster is just as delectable when reheated until just warm enough to meet safe handling standards. Whether reheated in a frying pan, microwave, oven or on the grill, lobster works well as an accompaniment to your favorite veggies or pasta, or all alone with just a pat of butter.
Reheat boiled lobster to 165 degrees Fahrenheit. According to Clemson University, reheating to this temperature ensures that dangerous bacteria that leads to foodborne illness is destroyed. Test the internal temperature by pressing a meat thermometer into the thickest part of the lobster after reheating. If the temperature on the meat thermometer registers below the recommended temperature, continue reheating until the temperature increases.
Remove the boiled lobsters from the refrigerator and wrap in heavy-duty aluminum foil. Place the wrapped lobsters on a baking tray, belly up. Slide the baking tray into the oven and reheat for 15 minutes. Check the temperature of the lobster by pressing the meat thermometer into the soft meat of the belly. The grill is another option for reheating whole lobster. Place the foil-wrapped lobsters right on the rack and grill over medium heat until done.
Just the Meat
Reheat boiled lobster meat in a frying pan with butter. Add the boiled lobster meat to a teaspoon of melted butter in a frying pan, and saute over medium heat. Check the temperature of the lobster meat after approximately 10 minutes. Microwaving is another option. Place the lobster meat on a microwave-safe plate, wrapped with plastic wrap. Microwave on high, checking the temperature of the lobster meat after 10 seconds, and then every 5 seconds, rotating the lobster meat until done.
Storage in Between
Boiled lobster leftovers keep for up to four days in the refrigerator, according to the U.S. Food and Drug Administration. Store these leftovers in an airtight container, heavy-duty foil or plastic storage bag. If you do not reheat the lobster within the safe refrigeration period, discard. Freezing in plastic freezer bags or airtight containers keeps cooked lobster safe to eat indefinitely, but quality diminishes within four to six months of freezing.
- Clemson University Cooperative Extension: Safe Handling of Seafood
- U.S. Food and Drug Administration: Refrigerator and Freezer Storage Chart
- Fisherman’s Market International Incorporated: Storing Cooked Lobster
- How to Catch a Lobster in Down East Maine: Christina Lemieux Oragano
- Google Books: What's a Cook to Do?
- Hemera Technologies/PhotoObjects.net/Getty Images