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Leftover Lobster

CindyJ May 19, 2012 10:31 AM

I never, ever thought I'd utter these words, but I have one lobster left over from last night's dinner. It's about 1.5 pounds, whole, steamed and refrigerated. I'd like to feature it in an appetizer for two for tonight's dinner. How should I use it? Thanks!

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  1. goodhealthgourmet RE: CindyJ May 19, 2012 10:44 AM

    what else is on tonight's dinner menu? without knowing, i'd do a warm-weather/spring salad with it. combine with avocado, hearts of palm, tomatoes, radishes & fresh mint or basil, and dress with a lemony vinagrette. serve plated over greens, or spoon into martini or margarita glasses.

    3 Replies
    1. re: goodhealthgourmet
      alkapal RE: goodhealthgourmet May 19, 2012 12:35 PM

      first out of the gate, and bing bing bing -- a WINNER!

      1. re: alkapal
        fourunder RE: alkapal May 19, 2012 12:38 PM

        ...only, it was an edit after other suggestions..

        ghg, only teasing of course.

        1. re: fourunder
          goodhealthgourmet RE: fourunder May 19, 2012 01:00 PM

          actually i opened it to edit immediately after posting that first sentence, but when the dog started puking at my feet i decided i should tend to her before finishing. you know, priorities ;) i was clearly still distracted by the pooch anyway because i forgot to suggest adding some scallion/red onion and a bit of sliced fresh chile to the mix....so thanks to you & Marci for the reminder after reading your posts!

    2. pdxgastro RE: CindyJ May 19, 2012 10:57 AM

      Homemade ravioli! Have you ever made fresh pasta before? (more of a main dish than an appetizer, I guess)

      1. f
        fourunder RE: CindyJ May 19, 2012 11:01 AM

        Any combination of, or all......Lobster, Avocado, Tomato, Citrus segments and Vidalia Onion......possible some type of Cucumber for crunch. Corn or Mango Relish / Salsa for garnish.



        1. w
          wyogal RE: CindyJ May 19, 2012 11:10 AM

          Stuffed mushrooms (or small tomatoes), lobster rangoon, dip, sushi, salad in gourges....

          1. r
            rochfood RE: CindyJ May 19, 2012 11:18 AM

            I'd steal it for myself and make a lobster roll.

            1 Reply
            1. re: rochfood
              zzDan RE: rochfood May 21, 2012 07:02 AM

              Same here. I would get every morsel of meat out including the legs. Then cut the meat into appropriate size chunks. Dress the meat with olive oil, salt, a little lemon, little finely diced celery and onion. Then lay the mix onto hot buttered toast. And I would eat it all by myself

              My version of a lobster roll. If you can work up a side of homemade french fries even better. Or some corn on the cob

            2. hotoynoodle RE: CindyJ May 19, 2012 11:19 AM

              poach some asparagus. cut in small pieces and toss with the lobster meat. toss with some lemon juice, salt, pepper. put a dollop of wasabi mayo on top. i don't approve of gussying up lobster very much. :)

              also, we never have left-over, lol.

              1. nomadchowwoman RE: CindyJ May 19, 2012 11:31 AM

                I'd toss it with a lemony mayo and some chopped chives and/or parsley, lemon zest, and then serve it on some nice lettuce or scooped onto avocado or asparagus or steamed artichoke hearts.
                Lucky you!

                1. mamachef RE: CindyJ May 19, 2012 12:07 PM

                  Oooooh there are some nice suggestions here, so at the risk of sounding pale, I'll just suggest that you make a beautiful ceviche, with lots of citrus and cilantro and onions and another white fish and some baby shrimp. Just before serving, I'd stir in chunks of that lobster. Aren't you a lucky lady!! ) Oh, and a nice twist on ceviche is to make it with the requisite tomatoes and the above ingredients, but adding small-diced cubes of melon and cucumber make it different and fantastic-tasting.

                  1 Reply
                  1. re: mamachef
                    alkapal RE: mamachef May 19, 2012 08:04 PM

                    check this out: http://www.chow.com/food-news/115499/...

                  2. steve h. RE: CindyJ May 19, 2012 02:48 PM

                    You have great suggestions here. Follow them and report back if you get a chance.
                    My modest contribution to the mix is to:
                    1. Get the sea roach out of its shell asap and then refrigerate.
                    2. Bag and freeze the shells so the next time you have leftovers you have the option of lobster bisque, thermidor, whatever.
                    Jasper White's Lobster at Home is my "goto" book for all things lobster.

                    1. ipsedixit RE: CindyJ May 19, 2012 09:21 PM

                      I would make scrambled eggs with lobster.

                      1. l
                        latindancer RE: CindyJ May 20, 2012 09:23 AM

                        I'm a little late here but I think it would be interesting to know what you'd decided.
                        I think I would have made a risotto.

                        1. EM23 RE: CindyJ May 20, 2012 10:01 AM

                          Should you even end up in this predicament again, the Silver Palate recipe for Pasta with lobster and tarragon is dreamy.

                          1. FoodChic RE: CindyJ May 20, 2012 02:53 PM

                            I made Emeril's lobster cakes a few weeks ago. Amazing.
                            Or you could make lobster pasta, lobster quesadillas, lobster suffed avacado or lobster salad

                            1. CindyJ RE: CindyJ May 21, 2012 05:53 AM

                              Drawing on the ideas here, I ended up making a salad by combining the chunks of lobster with avocado, seedless cucumber, radish slices and cherry tomatoes. Scooped the salad into martini glasses, sprinkled it with a little lime zest and served it with lime wedges. No dressing because I didn't want to overpower the taste of the lobster. Thanks for all of your great suggestions.

                              1. pdxgastro RE: CindyJ May 21, 2012 06:24 PM

                                Also, don't throw away the shells yet!! Boil them and then freeze the resulting stock for a future yummy recipe.

                                1 Reply
                                1. re: pdxgastro
                                  CindyJ RE: pdxgastro May 22, 2012 05:36 AM

                                  You just reminded me -- I've still got 3-4 quarts of lobster stock in my freezer from last summer. I wonder if it's still good.

                                2. rabaja RE: CindyJ Oct 9, 2012 11:37 AM

                                  I brought home 14 cooked lobster claws last night from work. I'm trying to think of a good way to re-purpose them for dinner tonight.
                                  The husband wants a pasta dish, I'm thinking of more of a lobster/seafood stew. Salads aren't appealing as much now that the weather has gotten cooler. Any suggestions?
                                  I have a nice, simple tomato sauce in the freezer, and I'm pretty sure I can get good clams and mussels to add in. I'd also like this to be heart-friendly, as we are trying to lose a few before the holidays. Thanks!

                                  7 Replies
                                  1. re: rabaja
                                    fourunder RE: rabaja Oct 9, 2012 01:32 PM

                                    Lobster Pot Pie....

                                    1. re: fourunder
                                      rabaja RE: fourunder Oct 9, 2012 01:37 PM

                                      you know, I am so tempted to make this, or lobster mac n cheese, but we are trying to be healthy....of course we can always start the "diet" tomorrow, which has become such a common refrain around here.
                                      I'm leaning towards lobster risotto with spinach and roasted tomatoes. Not exactly light, but certainly appealing.

                                      1. re: rabaja
                                        fourunder RE: rabaja Oct 9, 2012 01:47 PM

                                        Do it open faced to reduce the amount of pastry.....or if you want the top crust, then do not line the casserole dish.....but really, find somewhere else to be good.....pasta. and rissoto you can have anytime. I can't tell you the fat contend, but you can also use Phyllo pastry as a substitute and reduce the sheets or make pies.

                                        1. re: rabaja
                                          steve h. RE: rabaja Oct 9, 2012 02:11 PM

                                          Start the diet tomorrow. We're talking lobster here. Break out some sparkling wine, too.
                                          Jasper White's, Lobster at Home is where you start for inspiration. Lobster Newburg with toast points?

                                          1. re: rabaja
                                            rabaja RE: rabaja Oct 11, 2012 01:48 PM

                                            I ended up making a gratin of lobster mac n cheese, which was delicious, and what he wanted in the first place. We both went back for seconds.
                                            I started with a basic butter/olive oil roux, added in milk and cayenne, then melted in some white cheddar we brought home from the east coast. Some spinach leaves and a bread crumb-olive oil sprinkle did it right. At least for our tastebuds, my snug jeans are another story.
                                            I'm looking into the JWhite cookbook, as it seems we should have that in our bookcase. We are often gifted lobster claws, as my boss doesn't have the patience to clean them, so I need to expand my repertoire.
                                            Thanks everyone, the Newburg and Fra Diablo are on my do list.

                                            1. re: rabaja
                                              nomadchowwoman RE: rabaja Oct 11, 2012 04:17 PM

                                              It is a wonderful book, rabaja, well worth it. Your lobster dish looks delicious. Damn those smug jeans--what do they know about anything.

                                        2. re: rabaja
                                          coll RE: rabaja Oct 10, 2012 04:51 AM

                                          If he wants pasta, I'd be doing Lobster Fra Diablo. If you get the clams and mussels, then Seafood Fra Diablo.

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