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Cooked lobster- how to reheat or make a simple dish

e
emilief Jun 16, 2010 10:09 AM

I am going to Maine tomorrow and plan to purchase lobsters where they will steam them for me. Will return Saturday and plan to pick the meat from the shells and serve it on Sunday. I would like to serve it plain (reheated) or in a very simple preparation- do not want anything to detract from the lobster. I never reheat lobster meat as it usually gets tough. I would love to put the meat in a ramekin with butter and reheat but do not want to ruin it. Thought of maybe rolling it in crepes. Any ideas on a foolproof way to reheat or serve in a simple dish??

  1. f
    fourunder Jun 16, 2010 10:12 AM

    First choice would be a gentle poach in butter......second, fill a Ziplock Bag and immerse in hot water.

    1. ipsedixit Jun 16, 2010 10:15 AM

      Lobster roll or salad maybe?

      A lobster eggs benedict would also be great. Don't need to reheat at all, just let the lobster meat come to room temp and the warm eggs and hollandaise sauce will easily "reheat" the lobster meat.

      5 Replies
      1. re: ipsedixit
        rcallner Jun 16, 2010 10:32 AM

        I second the lobster roll option - the meat is so luscious it seems a shame to mess with it too much. Epicurious has a number of good options if you enter "lobster roll" in their search recipe option.

        1. re: rcallner
          c oliver Jun 16, 2010 10:39 AM

          I made lobster rolls last year for the first time. Nothing but mayo, s&p and I did add a little squirt of lemon juice. And, of course, you have to have the proper bun.

          1. re: c oliver
            ipsedixit Jun 16, 2010 10:43 AM

            If the lobster filling is made right (quality lobster meat and a light hand with the seasonings), I could eat a lobster roll made with an old baseball mitt.

            1. re: c oliver
              rcallner Jun 16, 2010 04:17 PM

              I second the import of the proper bun. An old-fashioned side-slit bun filled with a light touch lobster filling (I like parsley in there somewhere) is a Beautiful Thing.

            2. re: rcallner
              f
              foodieX2 Jan 1, 2013 09:14 AM

              lobster rolls or lobster salad is the way to go. Easy and really highlights the taste.

          2. c oliver Jun 16, 2010 10:21 AM

            Recently jfood linked to this lobster taco recipe that sounds terrific and also would work for your purposes:

            http://www.epicurious.com/recipes/mem...

            1. d
              dmd_kc Jun 16, 2010 01:56 PM

              As others have suggested, reheating already-cooked lobster is far from optimal, as your instincts tell you. If you want to highlight it, just make a lobster salad, or top the salad of your choice with the chilled, steamed meat.

              For something a little bit outside the box, what about serving it with lettuce leaves, herbs and some nuoc cham for dipping?

              1. i
                Iamclarkman Jun 16, 2010 05:17 PM

                I've spent some time in Nova Scotia where they locals will tell you they have the best lobster in the world.. Funny enough I have heard that from many a New Englander as well... The thing is they come from the SAME WATER.. Lobsters don't care about an invisible line called the "border." Just thought I would point that out... In any case in both Maine and Nova Scotia the traditional way of eating lobster is cold. With maybe some cold corn and a cold potato salad.. The only thing that should be warm is your drawn garlic butter. Lobster has a totally different flavor/texture profile at different temperatures. Cold really highlights the flavor of the sea. Just my 2 cents.

                1 Reply
                1. re: Iamclarkman
                  c oliver Jun 16, 2010 06:17 PM

                  I just wouldn't add garlic to the butter.

                2. shaogo Jun 16, 2010 06:50 PM

                  Whip a cup of heavy cream (do *not* sweeten) until it's pretty stiff. For this purpose start with near-room temperature cream; it'll be harder to get whipped but the temp is worth it... Squeeze the moisture out of 2 tbs. horseradish and fold this, as well as 1 Tbs. dijon mustard, a tiny bit of snipped dill, and some black pepper, into the cream. Fold in the (drained and patted dry) lobster chunks and serve on warm crustless toast triangles

                  1 Reply
                  1. re: shaogo
                    bushwickgirl Jun 17, 2010 01:46 AM

                    Now that sounds like a lovely culinary break from the ubiquitous lobster roll.

                  2. k
                    katecm Jun 17, 2010 09:55 AM

                    I agree with the other lobster roll suggestions, but suggest you make the roll that I have only seen in my native CT and in Portland, ME. Get a split top hot dog bun. Pile in lobster meat. Serve with melted butter on the side. Mayo, celery, god forbid onion - they just detract.

                    2 Replies
                    1. re: katecm
                      c oliver Jun 17, 2010 10:46 AM

                      Definitely split top bun. Although not from NE, I understand that butter vs. mayo is an ongoing debate. I loved the mayo.

                      1. re: c oliver
                        k
                        katecm Jun 17, 2010 11:21 AM

                        A lot is what you're used to. I don't like anything to mask the flavor of the lobster, and anything crunchy is waaaay too much for me. Butter and toast the bread and that's the most crunch I'll tolerate.

                        But, again, like the endless debate about how mustard or ketchup on a hot dog, it's all what you're used to!

                    2. b
                      BOOKKY Jan 1, 2013 08:54 AM

                      Hey Fourunder !!!! fabulous idea about the ziploc bag trick.
                      we had lobsters last nite for new years eve and took out of shell completely and then reheated when ready just a few miniutes in ziploc in boiling water. it was like they just came out of the shell . not over cooked or rubbery at all.

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