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10 Leftover Lobster Recipes to Make this Summer
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Lobster used to be a poor man’s protein and was apparently served to inmates in New England until the late 1800s. I know that these days having leftover or excess lobster meat is an unheard of predicament. It’s an expensive ingredient and does require some work to cook and prepare. But if you find yourself with some additional meat after hosting a New England lobster boil or butter poached lobster tails this summer and happen to have leftovers, I’m going to show you some of my favorite ways to use it so it doesn’t go to waste.
From appetizers to lunches and dinners, these lobster recipes will satisfy all your shellfish cravings. I’m sharing my favorite lobster rolls, pastas, dips and more below!
More About Lobster
Lobsters are harvested year-round in New England, but lobster season is generally considered to be during the summer months, starting in June and lasting into the fall. During summer, I typically buy live whole lobsters and cook them myself, while in cooler months I often have the fishmonger steam or boil them for convenience. Plan on about 4½ pounds (2 kg) of live lobster to yield 1 pound (454 g) of meat.
When buying live lobsters, purchase them as close as possible to cooking time. They can be bought a day ahead and stored in the refrigerator, wrapped in damp paper towels or newspaper to keep them alive.
If you’re looking to make these recipes without the work, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets. If you aren’t someplace you can easily find whole lobsters, my family has ordered from Maine Lobster Now and Lobster From Maine.
Tip for Cooking Lobster
Even when cooking multiple lobsters, the cooking time remains the same. Use a large stock pot to ensure enough space for the lobsters to cook evenly or cook them in multiple batches. Boil the lobsters in heavily salted water for 12 to 18 minutes, depending on their size.
Recipes using Leftover Lobster Meat
New England-Style Lobster Rolls with Leftover Lobster Meat
Are you team Connecticut-style lobster roll or team New England (sometimes called Maine-style) lobster roll? Connecticut is made with drawn butter and New England is mayo-based. This is my dad’s recipe and my absolute favorite recipe to make with leftover lobster meat. The lobster salad is has a few minimal fillers of finely diced onion and celery.
Classic Creamy Lobster Bisque
My trick for a velvety (and gluten free) creamy lobster bisque is to cook rice in the broth and puree it before adding the cream and lobster meat. The key to good lobster bisque is consistency and a generous amount of lobster meat. I provide instructions for making homemade seafood stock but using store bought seafood stock also works very well as a shortcut.
Lobster Pot Pie
Lobster pot pie is the ultimate comfort food, with chunks of succulent lobster meat paired with a combination of potatoes, carrots, leeks, and shallots. This rich filling with just a hint of cayenne and fresh tarragon, perfectly complementing the delicate lobster. The pot pie is topped off with a buttery, flaky puff pastry for a dish that’s sure to impress. Serve for a summer dinner party with a simple butter lettuce salad and some corn on the cob.
Creamy Lobster Pasta
This creamy lobster pasta is a guaranteed crowd-pleaser and one of my most requested dishes from friends. The creamy bisque-inspired sauce features tender lobster meat from cooked tails, tossed with bucatini (or your favorite pasta). Wide flat noodles like pappardelle or fettuccine are also great choices.
Baked Lobster Dip
A creamy lobster-filled dip featuring Cheddar cheese and cream cheese is perfect either hot or cold for summer entertaining. Serve with buttery ritz crackers or crostini for dipping. This is a great recipe for hosting because the dip can easily be made in advance, covered and refrigerated then baked just before serving.
Lobster Fra Diavlo
Cooked pasta and lobster meat is tossed in a tomato-based spicy arrabbiata sauce. I like serving the recipe with whole lobsters for an impressive entrée, but you can also easily make it with leftover chopped meat.
Summer Lobster and Corn Rigatoni
This summer seafood pasta combines some of my favorite East coast flavors into one dish. Sweet corn kernels cut off the cob are served in a creamy Cheddar cream sauce with fresh cherry tomatoes and basil.
Lobster and Cheddar Gougeres
These are like Cheddar bay biscuits but with actual lobster meat in them – they are fancy and French-inspired. If you like cream puffs you will love this savory version of baked choux pastry with chopped lobster meat and grated Cheddar cheese.
Lobster and Truffle Mac and Cheese
This recipe is great for summer or winter. No matter the season, this comfort food recipe is sure to be a hit. This creamy mac and cheese is studded with tender pieces of cooked lobster meat and chives. The dish is topped with a garnish of shaved truffle for a luxurious finish.
Lobster and Bacon Tacos
The perfect recipe for your summer Taco Tuesday. These tacos are made with sweet, succulent lobster meat, crispy bits of bacon, creamy avocado and finely shredded crunchy cabbage.
How to Crack Whole Lobster
- Start with the claws – twist them off and use a lobster cracker to crack the claws and knuckles. Remove the lobster meat with a small fork or with your fingers.
- Separate the tail from the body. Squeeze the tail until you hear the underside “crack”, then spread the shell and the meat falls out. You can also cut the underside of the tail with scissors to make this easier.
- Pull the top off of the tail meat. Remove the vein under it and discard the vein. Remove the small legs and suck the meat and juices out.
- I like to reserve the shells for homemade seafood stock.
How to Store Leftover Lobster Safely
To store cook lobster meat, store it in an airtight container for up to 3 days. To freeze leftover lobster meat out of the shell, quickly soak it in milk then drain and add to a resealable plastic bag, ensuring all the air is out. This helps maintain the texture of the lobster meat. Store in the freezer for up to 3 months.
FAQ – Frequently Asked Questions
When buying live lobsters, purchase them as close as possible to cooking time. They can be bought a day ahead and stored in the refrigerator, wrapped in damp paper towels or newspaper to keep them alive.
Cooked lobster meat will keep in the refrigerator for up to 2 days when stored in an airtight container. For best flavor and texture, use leftover lobster as soon as possible.
Yes! Leftover lobster should be reheated gently. Warm it slowly in butter or cream-based sauces, or add it at the very end of cooking to avoid overcooking and toughness.
Some of the best leftover lobster recipes include lobster rolls, pasta, bisque, tacos, dips, and salads. Recipes that incorporate sauces or chilled preparations help keep lobster tender and flavorful
Yes, cooked lobster meat can be frozen, though it’s best used fresh if possible. Wrap it tightly or store it in an airtight container for up to 2 months, then thaw overnight in the refrigerator before using.
Leftover lobster is safe to eat the next day as long as it has been properly stored in the refrigerator and shows no signs of spoilage, such as an off smell or slimy texture.
Remove the meat from the shell and store it in an airtight container in the coldest part of the refrigerator. If possible, keep it lightly coated in butter or liquid from the shell to help retain moisture.
Yes! Leftover lobster works especially well in cold dishes like lobster rolls, salads, and chilled dips, making it perfect for summer meals.
Let me know any of your favorite creative ways to use lobster meat below!
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