Now let’s dive into the fun part—cooking your lobster meat! Whether you’re looking for a rich, buttery finish or a quick sauté for crispy edges, these methods will ensure you enjoy perfectly tender lobster every time.

If you’re working with frozen lobster meat, make sure to fully thaw it before cooking. If it’s fresh, rinse it gently under cold water and pat it dry with a paper towel. Dry lobster meat will sear better if you’re sautéing, and it helps to prevent excess water when poaching.

There are a couple of simple and effective methods for cooking lobster meat at home. Let’s take a look at each one:

Butter Poaching (for a rich, delicate flavor):

Melt 4 tablespoons of unsalted butter in a medium saucepan over low heat.

Add 2 minced garlic cloves and let them cook for about 1 minute until fragrant—don’t let them brown!

Add the lobster meat, ensuring it’s coated in the butter. Let it simmer gently for about 3-4 minutes, until the lobster turns opaque and tender.

Season with 1 teaspoon of lemon zest, ½ teaspoon seafood seasoning, and a pinch of salt and pepper. Stir to combine, and remove from heat once done.

Sautéing (for a quick, crispy edge):

Heat 1 tablespoon of butter or olive oil in a large skillet over medium-high heat.

Add the lobster meat and sauté for 2-3 minutes, stirring occasionally to ensure even cooking.

Season with garlic, lemon zest, salt, and pepper for that extra burst of flavor.

Once the lobster meat is opaque and tender, remove from heat. You’re ready to serve!

Lobster meat cooks quickly, so keep a close eye on it. It should be firm yet tender when touched. The color should change from translucent to opaque, and it should be moist but not watery. Overcooking lobster can make it tough, so be mindful of the cooking time.