How to Reheat Leftover Lobster
Leftover lobster deserves a little care when you warm it up. Use a covered pan with a small amount of liquid, and check the temperature rather than relying on a fixed cooking time. These instructions are for previously cooked lobster, not raw lobster or live lobsters.
Check storage before reheating
Refrigerate cooked lobster promptly in shallow, covered containers at 40°F or below. Use refrigerated cooked fish and shellfish within 3–4 days, unless the product's instructions give a shorter limit. Discard perishable food left out for more than 2 hours, or more than 1 hour when temperatures exceed 90°F. Reheating is not a substitute for safe storage.
How to reheat lobster meat in a pan
- Remove the cooked meat from the shell and check for shell fragments. For frozen leftovers, thaw them in the refrigerator before using this method.
- Place only the portion you plan to eat in a small saucepan or skillet. Add a splash of water or broth and a little butter, if desired.
- Cover and heat over medium-low heat, turning the pieces gently so they warm evenly. Add another splash of liquid if the pan starts to dry out.
- Use a food thermometer to check the thickest pieces. Reheated leftovers should reach 165°F throughout. The time will vary with portion size and starting temperature.
- Remove from the heat as soon as the safe temperature is reached and serve immediately, with lemon or melted butter if desired.
What about a whole cooked lobster or tail?
For this method, take the cooked tail and claw meat out of the shell first. This lets you turn the pieces and check their temperature more easily. Follow any reheating directions provided with your specific product.
Starting with live lobster instead? Use our live-lobster cooking guide. For raw tails, see how to cook lobster tails.
Food-safety references: USDA Leftovers and Food Safety and Keep Food Safe.