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Cold, cooked, whole lobster.... ideas???

I just became a proud recipient of a whole cooked (as of about 4 hours ago) lobster. So... what should I do with this bad boy? It's about 1.25 lbs, orangy-red, kinda cute in a crustacean-y way.... Oh, and how long will it keep in the fridge if I have to delay the feast? Remove meat from shell or keep it intact? Thanks!

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  1. It's fine to go ahead & take it out of the shell, so you don't have the cute l'il bugger staring at you everytime you open the fridge!!

    Cooked lobster meat should last about 2 days in the fridge. Tops. Simple is best. My favorite lobster recipe is to make a CT-style lobstah roll. Sautee the meat gently in copious amounts of melted butter. Serve in a warmed hot dog style bun, the kind that have split tops and white sides are the most authentic when buttered & grilled before adding the sauteed meat. But use whatever kind you can find.

    Or you could do it the Mainer style, and mix the chopped meat with a touch of mayo, a bit of minced celery or scallion, and a drop of fresh lemon juice. Either way, it's delicious and you are one lucky dog!!!

    1. I'd clean the meat out and eat it with some cocktail sauce If not today, tomorrow.

      1. Lobster roll with butter would be my 1st choice also, but the split-top buns can be difficult to find and time is a'wastin'. If you go that way, reheat it quickly in the butter so it doesn't get tough. 2nd choice - stuffed tomato with lobster salad. Chunky lobster, mayo, a tad of sweet curry, couple hours to chill again and to let the curry disperse. Add a little dill to the starburst tomato before you dollop on the lobster. Yum.

        4 Replies
        1. re: Veggo

          All the above plus, lobber macaroni salad, omelet or quiche or.......use philo and make a lobster strudel! Ach du lieber!
          If you want a really far out concoction, do icy lobster shooters w/ Stoly or Cuervo.

          1. re: Passadumkeg

            Oh, wow. I've had oyster shooters. Lobster? Mmmmm. Double yum.

          2. re: Veggo

            I'd like to reiterate what Veggo said about reheating quickly as it takes very little time before it gets tough.

            Don't forget the skinny little legs on the side; they have wonderful meat in them. I like the liver as well. You can use the carcass to make a great bisque.

            1. re: souschef

              I'll suggest another way to heat it up if you don't want the butter.
              Place the meat in a ziplock bag and run hot water over the bag it for a little while.

          3. Try doing a search for lobster spaghetti from Bix restaurant in SF, CA. If you have no luck, it's simply a buttered pasta served with warmed buttery lobster. Maybe a shower of parsley on top and a squeeze of lemon juice. (NO CHEESE, please.) adam

            1. Cape Cod lobster roll is cold with a little mayo and I added some lemon juice and a lightly toasted bun. Bought them that way and then fixed them that way. About 1/4# per roll. Mmmmm.

              1. Lobster plus pretty much anything is good. I recently had a 3 pounder- removed all meat and sealed in ziplock bag and then in another container to "contain " the odor (my fridge is sensitive). Chunked it into the first butternut squash soup of the season, folded it into corn tortillas and fresh salsa, added it to fresh tomato sauce with tons of garlic over linguine and a bit of cream. Always just added the lobster to the hot dish. That was sufficient to warm it.

                1. i'm loving the "warm it up in butter" theme.

                  btw, pepperidge farm has the top split buns (at least they're shown on their site).

                  having said that, a fire-roasted summer corn bisque or chunky corn chowder (maybe tinged with the tiniest bit of smoked bacon) would be fabulous with some of that butter-warmed lobster on top! http://www.foodnetwork.com/recipes/em...

                  1. I keep the meat in the shell (in the fridge) as I find that it stays moister that way. Agree on the litle legs, either suck out the meat using your teeth ( much the way you'd eat chidken or duck feet) or use a bottle or rolling pin to press the meat out. Freze the shell (and combine with others) to make lobster stock. That will be the basis for your bisque. Enjoy!

                    1. If you're going to make a lobster roll out of it (a great suggestion), you can still take advantage of all the flavor from the shells. After you pluck out all the meat, chop up everything that remains, including the head and all the funky stuff in there. Saute that in butter until the kitchen smells strongly of lobster. Strain the butter, and then use it to warm the meat. You've got enough meat for one good sized lobster roll, or two small ones.
                      Alternately, you can take the lobster flavored butter and make a hollandaise sauce with it. Put the warmed lobster meat on a toasted English muffin or some other kind of bread (I usually use a corn cake), top with a poached egg, then the lobster hollandaise, and you've got yourself some killer eggs benedict. You've got enough meat for two of those.

                      1 Reply
                      1. re: danieljdwyer

                        This sounds out of this world. 2 of my favorite things in this world - lobster and hollandaise. Why didn't I think of this combination?

                      2. Thank you, THANK YOU ALL so much for the killer suggestions!!! I feel like I must report on the end result.....

                        As I was cracking it (I named it "Rock") over a cutting board, I ended up just eating it straight out of the shell, section by section, sucking out the fine meat in the spiny legs and everything, and ending with the claw and tail meat which went down in just a few bites. All cold, no accoutrement, only the juice and white-ish stuff running down my forearms, which was tasty as well.

                        The only "problem" with all these amazing suggestions is that I now feel I must, absolutely MUST, eat lobster way more often than I do. And I thank the Chowhounds for re-aligning my priorities a bit.

                        Rock (lobster) on! And, once again, thank you all! And heck, keep the suggestions coming if you feel the urge. :)

                        6 Replies
                        1. re: adroit_minx

                          adroit minx, you did save the shell for making stock, right?

                          1. re: alkapal

                            Late reply, sorry... but YES! The shells are in the freezer now, didn't have time to make stock right away. My understanding is that the shells will be OK in the freezer for up to 2-3 months. PLEASE advise me if it's less than that!!

                            1. re: adroit_minx

                              good gal, minx!! just make sure they're well-wrapped so you don't get ice inside the package.

                          2. re: adroit_minx

                            I know this is late...but for a diet meal...lobster mac and cheese. Yum.

                            1. re: adroit_minx

                              Unfortunately for lobster fisherfolks, who have a grueling job in the best of times, lobster is cheap this year, most places. Might be where you are, too. Take advantage of the lower prices, and try out some of these recipes!

                            2. Take the meat out of the shell, but keep the shell if you can, in the freezer. It can be used to make a fabulous stock, along with some shrimp shells or other seafood.

                              As for the meat, I would use it asap. Don't freeze it... My inclination would be to sauté some shallots in a pan with butter, then add some sherry, heavy cream, and, lastly, chopped fresh tarragon--not too much or you might overwhelm the lobster (or add dried a little earlier in the process). Add the lobster pieces just to bring up to temperature. Mix in al dente pasta and serve.

                              Edit: OOps! Noticed the lobster has already been eaten, and a well-sucked shell probably isn't ideal for saving for stock. Next time, though!!!

                              2 Replies
                              1. re: Full tummy

                                you think the adroit minx was adroit enough to suck out the lobster goodness from the shell itself? if nothing else, i might boil some pasta in the water that i'd cooked the shell in to extract the lobster-ness.

                                1. re: alkapal

                                  I'm not "adroit" minx for no reason! Yes, all the yellow goodness was immediately sucked out... I usually do that first but don't talk about it much due to the potential visuals. :))

                              2. For the future- lobster quesadillas. Chop lobster meat, place some on a flour tortilla, top with sliced or chopped green chilis, monterey jack or havarti cheese, put anoter torilla on top. Cook in hot frying pan about 2-3 minutes each side. Delicious.

                                1. Lobster Salad:

                                  A citrus vinaigrette dressing

                                  Julienne cut vegetables..
                                  Red, Yellow and Orange Peppers
                                  Snow Pea Pods or Sugar Snap Peas
                                  Red Onions (optional)

                                  Orange or Grapefruit sections from...
                                  Blood Oranges
                                  Ruby Red
                                  Pink Grapefruit

                                  Selection of Lettuces....
                                  Red Leaf

                                  1. Lobster cream sauce to serve over fried scallops is an old Maine recipe.

                                    1 Reply
                                    1. re: Passadumkeg

                                      Thai lemongrass lobster can quick and is delicious
                                      Couple of TBLs of white part of t he lemon grass chopped supere fine
                                      garlic - I would never tell someone how garlic to use much to use,
                                      Galanga, if you have it, gineger if you don't

                                      Saute and add a glug of water to steam the lemon grass a bit until dry

                                      Add enough curry powder so one would ask, "What is that spice in thebackground?" The tabel commoisseur would answer, "It might be curry."
                                      Saute with above and additional 30 seconds.

                                      Add 3 oz water/broth/whiet wine and 3 oz of canned coconut cream.
                                      Add lobster chunks - cook to consistency desired.

                                      Finish w chopped fresh cilantro and ground cashewws