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Lobster is best served either immediately or chilled. However, there are times when you will want to keep boiled, grilled or sauteed lobster warm to serve shortly after cooking. It is not advisable to keep lobster warm for more than 10 to 20 minutes, as the lobster will continue to cook and may become rubbery and overcooked. Keeping cooked lobster warm is best done if you will be serving it shortly but need time to set the table or prepare a sauce.
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Remove the lobster from the cooking source. If boiling, use tongs or a strainer to remove it from the stockpot. If grilling or sauteeing, use tongs to lift it up from the grill or frying pan.
Place the lobster on a large plate. If you are cooking more than one lobster, you will need either a very large plate or multiple plates to hold the lobsters.
Cover the lobster completely with aluminum foil. Wrap the plate securely to prevent heat loss.
Keep the plate in a room temperature part of your kitchen. Placing the plate in an oven or other warm spot will cause the lobster to cook even more, while placing the plate in a cool part of the house will cause the lobster to cool off.
Serve the still-warm lobster within 10 to 20 minutes of cooking.
Warming the plate in your oven or dishwasher before using will help keep the lobster even warmer, but do not use a very hot plate.
Check the temperature of the lobster before serving. If it has dropped below 135 degrees Fahrenheit, it may no longer be safe to serve.