It is early May. In Gaspesie and the Magdalene Islands, the salty air is thick with excitement. At the docks, the fishermen are finishing up preparations before embarking on the ships. It’s the opening of lobster fishing season!
Terry Pomerantz takes out his phone to order his first lobsters at his fishmonger. Spring is in the air!
How to reheat cooked lobster?
“When reheating previously cooked lobster, you have to be careful. If you don’t do it properly it will overcook the lobster which will take on a rubbery texture and lose its flavors.”
Although Terry Pomerantz prefers his barbecue grill, he must admit that “the best way to reheat cooked lobster is definitely steam cooking!”
- In a big enough pot, Terry places the lobster on its back, in a steamer.
- Terry then adds about 1- inch of salted water at the bottom of the pot.
- He then brings the water to a boil and puts on the lid.
- He reheats the lobster for 6 to 8 minutes.
Terry Pomerantz warns us: “If you want to prevent any food related risks, make sure that the internal temperature for your lobster reaches at least 1700F (750C). This temperature will kill most undesirable bacteria.”.
How to reheat a cooked lobster on the barbecue
To reheat an already cooked lobster, Terry Pomerantz suggests simply putting it on the barbecue grill.
- Bring the barbecue temperature up to 3500F (1800C).
- Wrap the lobster in aluminum paper.
- Add a bit of butter or olive oil to ensure that the lobster meat doesn’t dry out.
- Place the shell side of the lobster on the grill.
- Reheat the lobster for about fifteen minutes or until the inside reaches a temperature of 1700F (750C).
- Let it sit for 2 minutes before serving.
Pasta with reheated lobster recipe
“It’s so easy to make and so delicious!”
- Pâtes fraiches
- Fresh Pasta
- The meat from one reheated lobster
- A few Quebec garlic cloves
- Olive oil
- Saint-Lawrence salt.
- Reheat the lobster
- Remove the meat from the shell
- Cook your fresh pasta in a pot with salted water
- Once it is cooked, strain the pasta
- Sauté the pasta in olive oil and minced garlic
- Add the reheated lobster meat
- Salt with artisanal Saint-Lawrence salt.
“If you are a red wine lover like me, pair your lobster pasta with a Châteauneuf-du-Pape. However, if you prefer white wine, go with a Riesling.” Concludes Terry Pomerantz, already dreaming of next spring.
How to prepare cooked lobster?
The best way to prepare cooked lobster is to reheat it with steam, in 1- inch (2.5 cm) of boiling salted water for 2 to 3 minutes.
Caution. Terry Pomerantz is very careful with cooked lobster. A lobster that is already cooked but poorly preserved can contain bacteria that can have undesired effects on your friends or family’s digestive systems.
On the rare occasions when Terry purchases lobster that is pre-cooked, he makes sure that the body is firm and rigid and that the tail is curved inwards. These are signs that the pre-cooked lobster is good to eat.
A vol-au-vent recipe with pre-cooked lobster
Terry Pomerantz prefers using pre-cooked lobster in a dish with sauce.
- ½ pre-cooked lobster
- 100 g white mushrooms
- 30 g of flour
- 1/3 cup of 15 % cooking cream
- 1 tbsp of port wine
- 100 g of raw milk cheese like the Cru du clocher or the Monnoir
- 2 shallots
- 60 g of butter
- 1 cup of milk
- A pinch of paprika
- 6 vol-au-vent
- Preheat the oven to 350⁰ F (180⁰ C).
- Remove the lobster shell and cut the meat into small pieces.
- Chop the shallots.
- Sauté the shallots and mushrooms in 30 g of butter.
- Melt 30 g of butter in a pan, add the flour and cook for 2 minutes, stirring constantly. Poor in the milk slowly and let the sauce thicken.
- Poor in the shallots, the mushrooms and the lobster in the bechamel sauce.
- Add the 15 % cream, the port wine and the paprika. Add salt and pepper to taste.
- Fill the vol-au-vent with the mixture. Sprinkle with grated cheese.
- Cook in the oven for 20 minutes.
What side dish to serve with lobster?
Terry Pomerantz suggests serving your lobster with a Cesar salad, a vegetable basmati rice or a simple plate of crudité like carrot sticks and broccoli, celery and cherry tomatoes.
Pre-cooked lobster is also delicious with stuffed potatoes, mushroom risotto and garlic bread.
Terry Pomerantz, passionate about good food, shares with you his gastronomic favorites, tips and recipes, turning every meal into a memorable experience. Explore his culinary universe and discover the delights he suggests to tantalize your taste buds.