Okay, so you had lobster and now you have some leftover cooked lobster. What do you do with it? Don’t worry, I’ve got your back! Lobster is a treat, so we want to make sure every piece counts. Here are some easy leftover lobster recipes ideas to get you started. You can make a quick lobster salad for lunch, or creamy mac and cheese for dinner, or add it to pasta. The possibilities are endless, you can no longer wonder what to do with leftover lobster anymore
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Classic Lobster Rolls
Lobster rolls are the quintessential New England summer treat, and they are so easy to make with leftover lobster. This recipe is simple, uses minimal ingredients and tastes fantastic.
Ingredients:
Cooked lobster meat, chopped
Mayonnaise
Celery, finely chopped
Lemon juice
Salt and pepper
New England-style hot dog buns
Butter
Instructions:
In a bowl, gently combine the chopped lobster meat, mayonnaise, celery, lemon juice, salt, and pepper. Be careful not to overmix – you want to keep those lobster pieces intact! I like to start with a small amount of mayonnaise and add more until it reaches your desired consistency. Remember, you can always add more, but you can’t take it away!
Lightly butter the hot dog buns and toast them in a skillet or on a grill until golden brown. Toasting the buns is a game changer; it adds a nice crunch and prevents the roll from getting soggy.
Stuff the toasted buns with the lobster mixture. Don’t be shy – pack them full!
Serve immediately and enjoy. A side of potato chips or coleslaw makes this a complete meal.
Lisa’s Tip: For an extra burst of flavor, try adding a pinch of Old Bay seasoning to your lobster mixture. It adds a subtle, savory note that complements the sweetness of the lobster perfectly. I also like to chill the lobster mixture for about 30 minutes before serving – it helps the flavors meld together and makes the roll even more refreshing.
Lobster Mac and Cheese (Creamy & Rich)
This lobster mac and cheese recipe in my opinion is the best way to use cooked lobster, takes a classic comfort food dish and elevates it to a whole new level. The creamy, cheesy sauce combined with chunks of sweet lobster is simply irresistible.
Ingredients:
Cooked lobster meat, chopped
Elbow macaroni
Butter
Flour
Milk
Cheddar cheese, shredded
Gruyere cheese, shredded
Salt and pepper
Breadcrumbs (optional)
Instructions:
Cook the elbow macaroni according to package directions. Drain and set aside. Make sure you don’t overcook the pasta – you want it to be al dente.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. This will help thicken the sauce.
Gradually whisk in the milk until the sauce is smooth. Bring to a simmer, then reduce the heat and stir in the cheddar and Gruyere cheeses until melted and creamy.
Stir in the cooked macaroni and lobster meat. Season with salt and pepper to taste. If you like a little heat, add a pinch of cayenne pepper.
Pour the mixture into a baking dish. If desired, sprinkle with breadcrumbs for a crispy topping. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
Lisa’s Tip: I like to use a combination of cheddar and Gruyere cheese for my mac and cheese because it adds a great depth of flavor. But feel free to experiment with other cheeses, such as fontina or parmesan. And for an extra touch of richness, try adding a dollop of crème fraîche to the sauce before baking. Speaking of cheese, using aged cheddar can really take your lobster mac and cheese to the next level. Aged cheese has a sharper flavor and melts like a dream, making the sauce extra creamy and delicious compared to just using mild cheddar. It’s all about those yummy, melty proteins! I like to use aged cheddar because it has a stronger flavor and melts better than mild cheddar. Trust me, it makes a big difference!
Lobster Bisque (Velvety & Luxurious)
Lobster bisque is a classic soup that’s perfect for a special occasion. Using leftover lobster makes it even easier to prepare. This recipe is rich, creamy, and packed with flavor. When figuring out the best way to use cooked lobster, this is a great option.
Ingredients:
Lobster shells (from your leftover lobster)
Cooked lobster meat, chopped
Butter
Onion, chopped
Carrot, chopped
Celery, chopped
Garlic, minced
Tomato paste
Dry sherry
Chicken broth
Heavy cream
Salt and pepper
Fresh parsley, chopped (for garnish)
Instructions:
In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. These aromatics form the base of your bisque, so don’t rush this step!
Stir in the tomato paste and cook for 1-2 minutes. Add the lobster shells and dry sherry and cook for another 2-3 minutes, stirring occasionally. The sherry helps to deglaze the pot and adds a lovely flavor.
Pour in the chicken broth and bring to a simmer. Reduce the heat and let simmer for at least 30 minutes to extract the flavor from the lobster shells. The longer it simmers, the more flavorful your bisque will be.
Remove the lobster shells from the pot and discard. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a regular blender, but be careful when blending hot liquids.
Stir in the heavy cream and chopped lobster meat. Season with salt and pepper to taste. Heat through gently, being careful not to boil.
Garnish with fresh parsley and serve immediately. A crusty bread is perfect for dipping.
Lisa’s Tip: Don’t throw away those lobster shells! They’re packed with flavor and add a wonderful depth to the bisque. If you don’t have dry sherry, you can substitute it with white wine or even a splash of lemon juice. And for an extra luxurious touch, try adding a swirl of crème fraîche to each bowl before serving.
Lobster Tacos (Quick & Fresh Meal)
For a fun and flavorful twist, try using your leftover lobster in tacos! This recipe is quick, easy, and perfect for a weeknight meal.
Ingredients:
Cooked lobster meat, chopped
Corn or flour tortillas
Shredded cabbage
Avocado, diced
Lime wedges
Cilantro, chopped
Your favorite taco sauce or salsa
Instructions:
Warm the tortillas according to package directions. You can warm them in a skillet, microwave, or oven.
Fill each tortilla with shredded cabbage, chopped lobster meat, and diced avocado. I love the crunch of the cabbage and the creaminess of the avocado – they complement the lobster perfectly.
Top with your favorite taco sauce or salsa, cilantro, and a squeeze of lime juice. Get creative with your toppings! You can also add pickled onions, jalapeños, or a dollop of sour cream.
Serve immediately and enjoy. These tacos are best enjoyed fresh.
Lisa’s Tip: For an extra layer of flavor, try grilling the lobster meat before adding it to the tacos. It adds a smoky char that’s simply delicious. And don’t be afraid to experiment with different toppings and sauces – the possibilities are endless!
Lobster Salad (Light & Healthy Option)
Lobster salad is a classic dish that’s perfect for a light lunch or dinner. It’s easy to make with leftover lobster and can be served on its own, in a sandwich, or on top of a salad.
Ingredients:
Cooked lobster meat, chopped
Mayonnaise
Celery, finely chopped
Lemon juice
Salt and pepper
Lettuce leaves
Tomato slices
Cucumber slices
Instructions:
In a bowl, gently combine the chopped lobster meat, mayonnaise, celery, and lemon juice. Season with salt and pepper to taste. Be careful not to overmix – you want to keep those lobster pieces intact.
Line a plate with lettuce leaves. Top with tomato and cucumber slices.
Spoon the lobster salad onto the lettuce-lined plate. Serve immediately or chill for later. This salad is also delicious served in a croissant or on toasted bread.
Lisa’s Tip: For a healthier version of lobster salad, try using Greek yogurt instead of mayonnaise. It adds a tangy flavor and reduces the fat content. You can also add other vegetables, such as bell peppers or red onion, for extra crunch and flavor. And for a touch of sweetness, try adding a few grapes or dried cranberries.
Storing leftover lobster
Cool it down quickly: After cooking, allow the lobster to cool down to room temperature before storing it. This prevents condensation from forming inside the container, which can make the lobster watery.
Wrap it tightly: Wrap the lobster meat tightly in plastic wrap or aluminum foil to prevent it from drying out. Then, place it in an airtight container.
Store in the refrigerator: Store the wrapped lobster in the refrigerator at a temperature of 40°F (4°C) or below. Properly stored, cooked lobster can last for up to 3-4 days in the refrigerator. I get asked all the time, “How long is leftover lobster good for?” The rule of thumb is about 3-4 days in the fridge, but make sure it’s stored right! You might be wondering, “How long does cooked lobster last in the fridge?” Well, the answer is, to be safe, aim to use your leftover cooked lobster within 3 to 4 days, as long as it has been properly stored in the fridge.
Reheating: When reheating, the key is to do it gently. Steaming is a great option. Place the lobster in a steamer basket over boiling water and steam for a few minutes until heated through. You can also gently reheat it in a skillet with a little butter or olive oil. Avoid microwaving, as it can make the lobster tough and rubbery.
My friend Sarah once tried to reheat lobster in the microwave, and she said it turned into a rubbery mess! Trust me, a little patience goes a long way when it comes to reheating lobster.
Frequently asked questions I get about leftover lobster
Can I reheat lobster without drying it out?
Yes, you absolutely can! The key is to reheat it gently. Steaming is the best method for reheating lobster without drying it out. You can also gently reheat it in a skillet with a little butter or olive oil. Avoid microwaving, as it can make the lobster tough and rubbery. If you’re adding the lobster to a sauce, like in the lobster mac and cheese recipe, simply stir it in during the last few minutes of cooking.
How long does cooked lobster last?
Cooked lobster can last for up to 3-4 days in the refrigerator if stored properly. Make sure to cool it down quickly, wrap it tightly, and store it in an airtight container. Always check for any signs of spoilage before consuming. If it smells off or has a slimy texture, it’s best to discard it. Nobody wants to risk food poisoning! ## FAQ: Creative Ways to Use Leftover Lobster Now, before you dive into those delicious leftover lobster recipes, let’s talk safety. Knowing how to spot spoiled lobster is super important – trust me, you don’t want to mess around with seafood that’s past its prime. Here’s what to look for:
Smell: Fresh lobster should smell like the ocean. If it has a strong, ammonia-like odor, that’s a major red flag. It means bacteria have started to break down the meat, and it’s not safe to eat.
Texture: Cooked lobster meat should be firm and slightly springy. If it feels slimy or mushy, that’s another sign it has gone bad. Good lobster should never feel sticky or soft.
Color: While color changes can be subtle, look for any discoloration that seems off. Spoiled lobster might have a greenish or grayish tint. When in doubt, it’s always best to throw it out!
When it comes to lobster, it’s always better to be safe than sorry. If you notice any of these signs, don’t risk it. Your health is way more important than saving a few bucks!
What are some creative ways to use leftover lobster?
So glad you asked! Besides the recipes I shared, here are a few more ideas:
Lobster Quesadillas: Mix chopped lobster with cheese and your favorite quesadilla fillings.
Lobster Fried Rice: Add lobster to your favorite fried rice recipe for a fancy twist
Lobster Benedict: Top your eggs Benedict with lobster instead of ham.
Lobster Pizza: Sprinkle lobster on homemade or store-bought pizza.
Lobster Pasta Salad: Toss lobster with pasta, veggies, and a light vinaigrette. So, there you have it! Lots of easy and yummy ways to use up your leftover lobster. Don’t be afraid to try something new and have fun with it. I know you’ll make something amazing!
