Reheating Lobster (Whole One)

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Tayah
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2006/01/02 15:45:15 (permalink)

Reheating Lobster (Whole One)

Hi,

What's the best way to reheat a whole lobster? Remove the meat? Reboil in salt water? Not at all?
We bought two lobsters, only ate one, and checked with Red Lobster, who said we could put it in the fridge whole.

I figure we'll eat it tonight, or I'll shell it and toss it in my Cioppino!

Johanna
#1

22 Replies Related Threads

    Tedbear
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    RE: Reheating Lobster (Whole One) 2006/01/02 19:01:54 (permalink)
    My best suggestion is to make lobster salad with it, rather than reheating it. The texture will suffer and the meat may become very unpleasant to eat if it is reheated.
    #2
    lleechef
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    RE: Reheating Lobster (Whole One) 2006/01/02 19:08:26 (permalink)
    I agree with Tedbear, I would shuck out the meat and eat it in some cold preparation. OR, make a lobster bisque by shucking out the meat and using the body for a stock, with mirepoix, strain, thicken with roux, add cream and brandy at the end and when the base is done, turn off and stir in the chopped lobster meat.
    #3
    Michael Hoffman
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    RE: Reheating Lobster (Whole One) 2006/01/02 19:11:06 (permalink)
    I'm for lobster rolls. Warm the meat in butter, butter the outsides of hotdog buns and toast them on a griddle or in a pan, and fill those buns with hot, buttered lobster meat.
    #4
    Tayah
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    RE: Reheating Lobster (Whole One) 2006/01/02 19:19:34 (permalink)
    quote:
    Originally posted by Tedbear


    My best suggestion is to make lobster salad with it, rather than reheating it. The texture will suffer and the meat may become very unpleasant to eat if it is reheated.


    Thanks for the suggestion! I'll shuck it tonight, and fix it with something tomorrow.

    Tayah
    #5
    Tayah
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    RE: Reheating Lobster (Whole One) 2006/01/02 19:20:54 (permalink)
    quote:
    Originally posted by lleechef

    I agree with Tedbear, I would shuck out the meat and eat it in some cold preparation. OR, make a lobster bisque by shucking out the meat and using the body for a stock, with mirepoix, strain, thicken with roux, add cream and brandy at the end and when the base is done, turn off and stir in the chopped lobster meat.



    I think I'm going with the bisque. I'll get the meat out and save it for tomorrow.

    Thanks for the suggestion.

    Tayah
    #6
    mayor al
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    RE: Reheating Lobster (Whole One) 2006/01/02 22:20:46 (permalink)

    Report on the results Please. Sounds very good to me!
    #7
    lleechef
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    RE: Reheating Lobster (Whole One) 2006/01/03 02:05:22 (permalink)
    Tayah, save ALL the shells and the body......cut the body in quarters. Do not wash out the green tomalley inside or clean in any way. Gives the stock an excellent taste. One thing I forgot to state above, is add a teaspoon or so (for color) Good luck!
    #8
    Sundancer7
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    RE: Reheating Lobster (Whole One) 2006/01/03 07:49:27 (permalink)
    quote:
    Originally posted by lleechef

    Tayah, save ALL the shells and the body......cut the body in quarters. Do not wash out the green tomalley inside or clean in any way. Gives the stock an excellent taste. One thing I forgot to state above, is add a teaspoon or so (for color) Good luck!


    Is that what the green stuff is called? I was always afraid to eat it cause it appeared like it was something I did not want to ingest. Tomalley? Lleechef, do you consider it edible? I always left it alone.

    Paul E. Smith
    Knoxville, TN
    Knoxville, TN
    #9
    Michael Hoffman
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    RE: Reheating Lobster (Whole One) 2006/01/03 10:22:24 (permalink)
    Tomalley is the lobster's liver. It's delicious.
    #10
    tmiles
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    RE: Reheating Lobster (Whole One) 2006/01/03 13:39:11 (permalink)
    Unlike Michael, I am not a big fan of tomalley. The only way I eat it is as part of the lobster pie at Maine Diner. Even at MD, it adds an unpleasant hue to the breadcrumb topping, but I do like the way it tastes........Speaking of "what is it", what is mirepoix, and what does leechief use a teaspoon of as color?
    #11
    Michael Hoffman
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    RE: Reheating Lobster (Whole One) 2006/01/03 13:50:45 (permalink)
    A mirepoix is usually a dice of carrot, onion and celery. It's a base for sauces and soups, among other things.
    #12
    Tayah
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    RE: Reheating Lobster (Whole One) 2006/01/03 16:29:35 (permalink)
    quote:
    Originally posted by Al-The Mayor-Bowen


    Report on the results Please. Sounds very good to me!


    Wow. Went with the bisque. Bought some more lobster meat and made it for lunch. It was a bit rich, but I thought I died and went to heaven.

    Thanks guys. I don't think I'll be buying whole lobsters too often, though. Not enough meat to justify the price.

    How expensive are whole lobsters in Maine?
    #13
    Kiowa1
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    RE: Reheating Lobster (Whole One) 2006/01/03 16:35:12 (permalink)
    quote:
    Originally posted by Michael Hoffman

    A mirepoix is usually a dice of carrot, onion and celery. It's a base for sauces and soups, among other things.


    I've had the lobster pie from MD and it is indeed delicious AND a wierd color...

    Green eggs and ham, please...

    As far as the leftover lobster I would make a lobster stew for one...
    #14
    lleechef
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    RE: Reheating Lobster (Whole One) 2006/01/03 21:18:09 (permalink)
    quote:
    Originally posted by tmiles

    Unlike Michael, I am not a big fan of tomalley. The only way I eat it is as part of the lobster pie at Maine Diner. Even at MD, it adds an unpleasant hue to the breadcrumb topping, but I do like the way it tastes........Speaking of "what is it", what is mirepoix, and what does leechief use a teaspoon of as color?


    Duh! I forgot to add "tomato paste". Sorry!
    I agree with Michael, the tomalley is delicious.
    #15
    roossy90
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    RE: Reheating Lobster (Whole One) 2006/01/05 19:22:28 (permalink)
    quote:
    Originally posted by Tayah

    quote:
    Originally posted by Al-The Mayor-Bowen


    Report on the results Please. Sounds very good to me!


    Wow. Went with the bisque. Bought some more lobster meat and made it for lunch. It was a bit rich, but I thought I died and went to heaven.

    Thanks guys. I don't think I'll be buying whole lobsters too often, though. Not enough meat to justify the price.

    How expensive are whole lobsters in Maine?


    Back in October, they were running about $5.49 a pound at the local heat and eat...
    You pick them , and they cook them...eat them there, or take them home.....
    I havent checked prices lately.. This is the time when they have to go out farther to get them...
    #16
    roossy90
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    RE: Reheating Lobster (Whole One) 2006/01/12 23:25:20 (permalink)
    quote:
    Originally posted by Tayah

    quote:
    Originally posted by Al-The Mayor-Bowen


    Report on the results Please. Sounds very good to me!


    Wow. Went with the bisque. Bought some more lobster meat and made it for lunch. It was a bit rich, but I thought I died and went to heaven.

    Thanks guys. I don't think I'll be buying whole lobsters too often, though. Not enough meat to justify the price.

    How expensive are whole lobsters in Maine?


    Saw lobster today in the store for $7.99/lb...Live that is...
    #17
    Scotty9500
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    RE: Reheating Lobster (Whole One) 2008/08/22 16:32:06 (permalink)
    y'know... while reading the posts on this page, I was reheating the lobster that I boiled last night, but now steaming it. I must have had it steaming for approx. 4 minutes. It was almost as delicious as it was last night-- and that's farmed lobster from Chinatown!

    Another note... I saw a warning that--due to high levels of red algae in Maine--you should not eat the tomalley of lobsters. But since my lobsters are from Chinatown (3 one-pounders for $23 was the deal on Canal St.), I have no fear of the tomalley, knowing full well that they're farmed.

    enjoy!
    #18
    mncorn
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    RE: Reheating Lobster (Whole One) 2008/10/18 02:49:10 (permalink)
    Yes, lobster get tough after re-heating. Make a good salid out of it.
    #19
    yanque
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    RE: Reheating Lobster (Whole One) 2008/11/12 18:26:29 (permalink)
    never have had any lobster leftover
    #20
    Stinziani
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    RE: Reheating Lobster (Whole One) 2008/11/13 01:23:47 (permalink)
    I use the lobster roe (green stuff) in my lobster shooters raw with a little bit of lightly cooked meat, sea salt and a touch of lemon juice and touch of vodka.

    next time you want to cook and save your lobster only par cook it for each pound cook for 3.5 min and you can break it down deshell claws and leave your tail split but in the shell and heat in pretty hot about 120-130 degree clairified butter until cooked. should still be almost translusent but cooked. As for the bisque try using no rue and puree the shells and all in a blender and strain after it is cooked and add a little cayanne during the cooking process.
    #21
    Stinziani
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    RE: Reheating Lobster (Whole One) 2008/11/13 01:30:21 (permalink)
    they farm raise lobster? I dont think so but some do come from warmer waters like CT and NY and some are less expensive because during multing season they dont taste as good and people dont eat them. less demand =less expensive.
    #22
    Stinziani
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    RE: Reheating Lobster (Whole One) 2008/11/13 01:34:37 (permalink)
    oh its not the eggs. but it is good
    #23
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