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!
Canned lobster can be an extremely versatile ingredient for home cooks. While fresh lobster is ideal, premium quality canned lobster provides a convenient and affordable way to enjoy delicious lobster recipes.
From appetizers to main dishes, sides, salads and more, there are so many tasty ways to eat and cook with canned lobster. In this article, we’ll cover everything you need to know, from buying and preparing canned lobster to recipe ideas for making the most of this indulgent seafood treat.
Buying High-Quality Canned Lobster
When purchasing canned lobster, quality can vary greatly so it’s important to read labels. Here’s what to look for
-
Whole lobster meat chunks – tail claw and body meat provide best texture
-
Wild-caught – for sustainable sourcing and superior flavor
-
Salt added – a bit of salt enhances the sweetness of lobster
-
BPA-free can – avoids potential health risks from liner chemicals
Some excellent brands for canned lobster include East Coast Gourmet, Crown Prince, and Ocean’s. Paying a little more for premium, sustainable canned lobster is worthwhile for exceptional flavor and texture.
Preparing Canned Lobster for Recipes
Preparing canned lobster is simple. Just open the can and drain off any excess liquid. Rinse the lobster pieces briefly to remove any remaining shell fragments.
If the lobster chunks are on the large side, chopping into bite-size pieces can help them better blend into recipes.
For warm preparations, quickly sauté the lobster in butter or oil before adding to dishes. This boosts flavor and makes it taste fresher.
Now let’s explore 19 delicious ways to eat and cook with canned lobster!
1. Classic Lobster Rolls
Chopped lobster mixed with mayonnaise, lemon juice, salt, pepper and diced celery makes an easy New England-style lobster roll. Serve in a grilled, buttered hot dog bun.
2. Lobster Mac and Cheese
Elevate boxed or homemade mac and cheese by folding in chopped lobster meat. Small pasta shapes like elbows work well.
3. Lobster Salad
Combine canned lobster with mayonnaise, lemon juice, diced celery, parsley, salt and pepper. Serve over salad greens or in a sandwich.
4. Lobster Dip
Blend together canned lobster, cream cheese, sour cream, lemon juice, Worcestershire sauce and Old Bay seasoning. Serve with crackers or chips.
5. Lobster Omelet
Make breakfast luxurious by adding a few spoonfuls of chopped lobster to an omelet filled with cheese. Creamy, indulgent and protein-packed.
6. Lobster Pizza
Top pizza dough with marinara sauce, mozzarella cheese and lobster chunks for an easy gourmet meal.
7. Lobster Pasta
Toss chopped lobster with hot pasta, garlic, olive oil or butter, lemon zest, parsley and parmesan. Simple yet restaurant-worthy.
8. Lobster Tacos
Mix lobster with pico de gallo, avocado, lime juice, cilantro and chipotle pepper for fabulous fish tacos.
9. Lobster Chowder
Simmer lobster, potatoes, onion, celery, cream and seasonings for a hearty, comforting soup.
10. Lobster Grilled Cheese
Buttery, indulgent and delicious! Make a decadent grilled cheese sandwich with cheddar cheese, lobster and buttery bread.
11. Lobster Quesadillas
Fill quesadillas with Monterey jack cheese, sautéed lobster, peppers and onions for an easy weeknight dinner.
12. Lobster Risotto
Cook Arborio rice in broth and white wine, then stir in lobster, butter and parmesan at the end for rich flavor.
13. Lobster Cakes
Bind chopped lobster with breadcrumbs, egg, lemon zest, herbs and spices. Shape into patties and pan fry for a coastal treat.
14. Lobster Salad Sandwiches
For an easy lunch or light dinner, serve lobster salad between slices of bread or in a croissant.
15. Lobster BLT
Bacon, lettuce and tomato get a luxury upgrade with the addition of lobster meat in this sandwich.
16. Lobster Caesar Salad
Chopped romaine lettuce, parmesan cheese, croutons and creamy Caesar dressing get even better topped with lobster.
17. Lobster Baked Potato
Load baked potatoes with butter, sour cream, cheese, bacon and lobster chunks for an indulgent side dish.
18. Lobster Oysters Rockefeller
Sauté lobster in sherry and Pernod, then spoon over oysters on the half shell topped with spinach and parmesan.
19. Lobster Cream Pasta Sauce
Sauté lobster in white wine, garlic and shallots, then blend with cream and parmesan for an easy, elegant pasta topper.
With canned lobster in the pantry, the possibilities are endless! Get creative topping pizzas, eggs, tacos, sandwiches and more to enjoy the flavor of lobster any night of the week.
More Handy Tips for Cooking with Canned Lobster
-
Look for “cooked” lobster meat so it’s ready to eat or just needs a quick heat.
-
Drain and rinse before using to remove excess liquid and loose shell bits.
-
Chop larger chunks into bite-size pieces to better incorporate into recipes.
-
Briefly cook in butter or oil to boost flavor.
-
Undercook starches that will bake or simmer more with lobster.
-
Add lobster at end of cooking so it only needs to warm through.
-
Refrigerate unused portion for up to 4 days for future recipes.
With its convenience, versatility and amazing flavor, canned lobster can effortlessly elevate everyday home cooking. Follow this guide to enjoy restaurant-caliber seafood creations using canned lobster. Get creative in the kitchen!
Steps for Cracking 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.
10 Leftover Lobster Recipes to Make this Summer
Lobsters are harvested in New England year round though they are primarily considered to be “in season” during the summer months starting in June though the season really lasts until December. During the summer I usually buy live whole lobsters and cook them myself. During the cooler winter months I frequently opt to have the fishmonger boil or steam the lobsters so that I can just pick them up. If you are buying your lobsters whole, note that it takes about 4½ pounds (2kg) of live lobsters to get 1 pound (454g) of meat.
If using fresh lobsters, buy them as close as possible to the time you plan on cooking them. They can be purchased a day beforehand and kept in the refrigerator, wrapped in damp paper towels or newspaper to ensure they remain alive until just before cooking.
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.
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.
How to Shell and Eat A Whole Lobster | Serious Eats
FAQ
Is canned lobster any good?
But after trying it, I can tell you first-hand that, while the application might be different (you’re not eating a fully intact, warm, buttery, freshly cooked lobster tail out of a can, for starters), the quality is still there, and, best yet, it’s even more accessible than it was before it was tinned.
Do you have to cook canned lobster?
All you have to do is open up the can and the lobster is ready to go — you can simply eat it on its own, if that’s how you prefer to enjoy it, or integrate it into a larger meal.
How long is canned lobster good for?
Until 3 years after production date, in good storage conditions.
What to do with extra lobster?
- 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. …
- Creamy Lobster Pasta. …
- Lobster Fra Diavlo. …
- Lobster and Cheddar Gougeres. …
- Lobster and Bacon Tacos.