Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 25, 2012 08:39 AM

cooked lobster

i cooked lobsters at home in boiling water and the claws look like they have a white powder on them. It is not a powder but a discolration of the shell, is this ok and what caused it. AlsoI frozxe the whole cooked lobsters and want t know the best way to reheat them. thank you

  1. Click to Upload a photo (10 MB limit)
  1. I can't help with the white shell, as I've not seen that, but if I were you, I would thaw the lobster (and soon), remove the meat from the shell, saute the shells in butter for the base of lobster bisque or newburg,and then stir the meat into the bisque at the end.

    1. How you reheat the lobster meat depends largely on what the dish is you are making and the recipe you are will beusing.

      You can fold the meat into other heated items at the end....but if you plan is having them plain with butter.....then you can reheat by slicing medallions of the tail, full claws, knuckles....and simply poaching the meat in butter.

      Defrost the lobsters overnight in the fridge to make removal of the flesh easier....but you could certainly run them under cold water to loosen from the shell. The lobster does not have to be fully defrosted to do so.

      1. The white is probably residual salt from the salted water. I notice it on mine as I add a lot of coarse salt to the water. I agree it it way easier to remove the meat when defrosted especially if you want to get whole pieces of claw, tail etc.

        1. The white dusting is normal. Seen it tons of times. But get those lobsters out of the freezer immediately and defrost in fridge overnight and clean them.

          1. It's just residual salt. Nothing to worry about.

            3 Replies
            1. re: Bacardi1

              not residual salt. I never use salt in the water when I steam or boiled lobster. And I have cooked many lobsters. Spent a month in Maine every year growing up and lived there for awhile.

              1. re: JMF

                You don't have to add salt to the water to end up with residual salt in water that seafood has been cooked in. The residual salt comes from the seafood itself. Next time you end up with some white powdery substance on your boiled or steamed lobster shells, give it a taste. You'll find that it is, in fact, salt.

                1. re: Bacardi1

                  Hmmm... never thought of that.