7 Amazing Things To Do With Your Leftover Lobster

If you’re like many Americans, the arrival of spring means one thing to me: lobster season.

The weather gets warmer, the air smells sweeter and there’s no better way to celebrate than with a plate of fresh seafood.

But what do you do with all those leftovers? Here are some ideas for ways to use them up:

How to store leftover lobster?

You can store leftover lobster in an airtight container, either in the refrigerator or on the countertop.

If you want to store it in the fridge, make sure you store it in a container that has holes in the lid so that it doesn’t get too moist.

If you want to store it on the countertop, make sure you use a container with enough room for the lobster to breathe, and keep an eye on how long you leave it out there—you don’t want it to go bad!

7 ideas for leftover lobster

Make a grilled cheese

You can make a grilled cheese out of leftover lobster.

The key is to use good quality ingredients.

Try using an artisanal bread, and a great-quality cheese with complex flavor notes.

For example, try Gruyère or Brie (or if you’re feeling adventurous, try blue cheese!).

Add some herbs or spices to the butter for extra depth—try rosemary or thyme for their savory flavors.

Make sure your pan is hot enough that it browns the butter and melts the cheese but does not overcook your bread!

How do you make a grilled cheese?

The most important step to making a grilled cheese is using quality ingredients.

Choose bread that’s made fresh and has a nice, crispy crust; use good-quality cheese that melts well and tastes delicious on its own (we like Gruyère or Brie, but blue cheese works too); and top with herbs or spices for extra flavor.

You can even add some thinly sliced apple for sweetness.

Make a bisque

If you’re looking to make a bisque, there are two options: the blender method and the pot method.

I prefer the second one because it’s easier to control how creamy or chunky your bisque is, but both will work well.

To make your bisque in a pot:

• Cut up any lobster meat that has been left over from dinner—the more lobster pieces you add, the thicker and more flavorful your soup will be.
• Melt butter in a large pot over medium-low heat.
• Add sliced onions and cook until soft (about 5 minutes).
• Stir occasionally so they don’t burn on one side!
• Add cream, wine or stock (you can also use water if you don’t have either), salt and pepper to taste; cover with lid while bringing mixture up to temperature (about 10 minutes).
• You can add lemon juice or garlic at this point too if desired–these flavors go great with seafood soups!

Add it to a salad

If you’re in the mood for a salad and want to get creative, try adding lobster as an ingredient.

It’s a versatile choice that can be added to salads, pasta salads, potato salads, tuna or chicken salads—you name it! The possibilities are endless.

Here are some examples:

• Lobster Cobb Salad
• Lobster Panzanella Salad
• Lobster and Corn Pasta Salad with Avocado Lime Dressing (because who doesn’t love avocado?)
• Seafood Potato Salad with Dill – This recipe has been around for years because it’s so delicious!

Use to make ravioli

If you plan to use fresh pasta, make sure your water is boiling before you begin (pasta will cook more quickly).

Once the dough is rolled out and cut into rounds, fill each with a spoonful of lobster filling.

The amount will depend on how much filling you like; just be sure that it’s not too liquidy or the ravioli will fall apart during cooking.

Make sure to wash and dry your hands thoroughly before rolling out or cutting the dough; otherwise, it can get sticky and tear easily.

You should also work quickly so that the pasta doesn’t dry out too much.

Use plenty of flour on your work surface and do not overload your cutting board with dough (it should never touch another piece).

In a large pot filled with boiling water, cook the ravioli for about 3 minutes or until they float to the top.

Use a slotted spoon to remove them from the water and set aside.

Add butter and garlic cloves to a pan over medium heat and cook for 2 minutes before adding in your tomatoes.

Cook for another minute or two until heated through.

Use it on top of pizza

If you’re going the pizza route, you can use leftover lobster on a white pizza or even a pesto pizza.

But if you want to go all out and load up your crust with fresh ingredients, try adding some lobster tail meat to a red sauce or margherita pie.

In order for this to work best, we recommend using a pizza stone—it’ll help cook the crust faster without burning it.

If you don’t have one handy (or are too lazy for that), just make sure not to overdo it—the less time your crust spends in an oven under heat lamps and at temperatures above 350 degrees Fahrenheit (176 degrees Celsius), the better!

If you’re feeling adventurous and want to try something new, we recommend trying out some of these pizza recipes.

Our personal favorite is the lobster macaroni and cheese pizza from The Food Network—it’s like a slice of heaven on earth! You can find other great recipes for seafood pizzas here.

Add it to pasta with butter sauce

If you have leftover lobster, don’t panic.

There’s still plenty you can do with it.

A popular way to use up leftover lobster is in a bisque—a creamy soup made from the shellfish.

First, boil the shells in water for about 15 minutes (or until tender), then remove them from the heat and let them cool for a bit before peeling off their meat.

You can also add onion and garlic to this mixture if desired.

Next, puree your shellfish broth with some heavy cream or half-and-half in a blender until smooth; thin out any excess liquid with extra water if necessary.

Add salt and pepper to taste before serving alongside some homemade noodles or rice!

If you’re looking for a more traditional way to eat your leftover lobster, try this recipe for stuffed lobster.

First, cut the large claw at the base of each lobster’s tail and remove any meat left behind in the joints.

Next, use a fork to pull out the meat from both sides of each tail and set it aside for later use.

Fill the empty shells with cooked rice or breadcrumbs (or both) before returning them to boiling water until heated through; serve with melted butter on top if desired!

Leftover lobster is the best kind of lobster

When you’re lucky enough to have leftovers of your lobster dinner, there are so many ways to make use of them.

Here are some suggestions:

• Make a grilled cheese sandwich with leftover lobster and American cheese.
• Add lettuce, tomato and mayonnaise if desired.
• Make a bisque by adding leftover lobster meat to your favorite recipe for clam chowder before cooking it.
• Here’s an easy one from The Kitchn that calls for onions, celery, carrots and potatoes as well as cream and butter (you can also make this with crab meat).
• Use the leftover tails in ravioli filling instead of ground beef or turkey sausage! Try our recipe from Bon Appétit magazine—it includes prosciutto too!
• Top pasta dishes with fresh basil pesto sauce made using olive oil from last night’s dinner along with chopped parsley from today’s lunchtime salad bar; add grated parmesan cheese if desired (or don’t!).
• It will be delicious!

Conclusion

So there you have it, a few ways you can use up those leftover lobster tails.

If you’re looking for more ideas or tips on how to prepare your lobsters before cooking them, check out our blog post on how to cook lobster tails!