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cooked lobster

m
mimi50 Oct 25, 2012 08:39 AM

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. k
    katecm Oct 25, 2012 09:58 AM

    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. f
      fourunder Oct 25, 2012 10:12 AM

      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. c
        cinamongirl Oct 26, 2012 02:28 PM

        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. JMF Oct 26, 2012 02:33 PM

          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. Bacardi1 Oct 26, 2012 05:11 PM

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

            3 Replies
            1. re: Bacardi1
              JMF Oct 26, 2012 07:30 PM

              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
                Bacardi1 Oct 27, 2012 10:12 AM

                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
                  JMF Oct 27, 2012 11:04 AM

                  Hmmm... never thought of that.

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