Spotlight: Pre-cooked Lobster Meat

Spotlight: Pre-cooked Lobster Meat

Mark Murrell

Fresh lobster can often feel time-consuming and daunting to prepare, which is just one of the reasons frozen lobster is a convenient and easy way to serve this Maine delicacy. If you’re hoping to save time while still creating a rich and indulgent meal, frozen pre-cooked lobster is the perfect solution for you.

Preparing Cooked Claw & Knuckle (CK) or Tail, Claw & Knuckle (TCK) Lobster Meat

Cooked claw & knuckle (CK) and tail, claw & knuckle (TCK) are ideal for lobster rolls, as a topper for salads and mac and cheeses, pastas, or any other dish that would be enhanced by a tasty protein topper.

Before adding to your recipe, frozen lobster products should be slowly thawed to preserve their premium taste and texture. To thaw, leave meat sealed in its wrapping and place on a plate in the refrigerator overnight. As an emergency method, if meat is needed more quickly, leave the meat in its packaging and place in a bowl of cool water. Let sit for 30-60 minutes, replacing water once. After this is complete, open packaging and use a colander to drain excess water.

Once the product is thawed, you can either enjoy the lobster meat as is cold or heat it up. The easiest way to warm up pre-cooked CK meat is with a quick-boil. Remember, your lobster is already cooked, so you’re really just warming it up here. To begin:

  1. In a large pot, combine two quarts of water and 2 tablespoons of sea salt per each pound of lobster meat.
  2. Bring the water to a boil and add the CK. Boil for 1-2 minutes, long enough to heat the meat without overcooking it. For safety precautions, insert a food thermometer to ensure that the meat has reached a minimum temperature of 165°F.
  3. Drain in a colander and enjoy!

Is there more? CLICK HERE to learn how to make Lobster Rolls at home. Or, CLICK HERE to explore our all-inspiring recipes >