Reheat previously cooked lobster in the shell in approximately 30 minutes with an oven and tin foil or in several minutes using a steamer basket over a pot of boiling water. Tongs are useful for removing hot lobster from the heat source.
- Wrap the lobsters in tin foil, and place them in a preheated oven
Preheat the oven to 350 degrees Fahrenheit. For moist lobster meat, tightly wrap each lobster individually in one layer of tin foil before placing it in the oven on its back. Cook the lobster for 15 to 30 minutes, depending on the size of the lobster.
- Steam the lobster using a steamer basket in a stockpot
Add water to the stockpot, keeping the water level low enough so that it doesn't reach the basket. Bring the water to a boil. Lower each lobster on its back into a steamer basket. Once the lobsters are in the basket, reduce the stove heat to medium, and cover the pot. Steam the lobsters for 5 to 7 minutes, depending on their sizes.
- Remove the lobsters from the heat
Remove the lobsters from the oven or steamer using tongs. Allow the lobsters to cool slightly before serving to reduce the risk of burns.