Fresh Cooked Maine Lobster

Cooking Fresh Cooked Maine Lobster Meat

Precooked lobster meat is already cooked and can be eaten cold, but it can also be reheated or used in various dishes. Here are a few suggestions for preparing precooked lobster meat:

1. Reheat: If you prefer to serve the lobster meat warm, you can reheat it in a variety of ways, such as:
   1. Steaming: Place the lobster meat in a steamer basket or colander over boiling water and cover with a lid. Steam for 2-3 minutes, or until heated through.
   2. Boiling: Bring a pot of water to a boil and add the lobster meat. Boil for 2-3 minutes, or until heated through.
   3. Grilling or broiling: Brush the lobster meat with melted butter or oil and grill or broil for 2-3 minutes, or until heated through and lightly charred.
2. Salads and sandwiches: Precooked lobster meat can be added to salads or used as a filling for sandwiches. To make a lobster salad, mix the lobster meat with mayonnaise, lemon juice, diced celery, and chopped fresh herbs, such as parsley or chives. Serve the salad on a bed of lettuce or in a sandwich roll.
3. Lobster rolls: Lobster rolls are a classic way to enjoy lobster meat. Simply mix the lobster meat with mayonnaise, lemon juice, and celery, and serve on a toasted hot dog bun. Some recipes also call for buttering and grilling the bun for extra flavor.
4. Pasta dishes: Lobster meat can be added to pasta dishes, such as linguine with garlic and white wine sauce. Simply sauté garlic in butter or oil, add white wine and lobster meat, and toss with cooked pasta and fresh herbs.

No matter how you choose to prepare precooked lobster meat, it's important to handle it with care to avoid overcooking and to ensure that it retains its delicate texture and flavor.

The Perfect Pairing

Lobster is one of those flavors you don't want to mask with a bunch of sauce and seasonings. Usually, all it needs to brighten its natural flavors is some butter or a light wine sauce, as anything else might overwhelm its decadent, yet delicate, flavors.The best pairing for lobster and wine would be Pinot Grigio or Sauvignon Blanc, both of which blend well to non-complex seafood dishes with subtle flavors. They don't overpower the natural taste of lobster, but instead help to brighten it up with their fruity tastes.