Lobster, steamed Saturday afternoon, eaten Monday night?
Pretty much what it sounds like. 1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening. Still in the shell, claws, tail, and all. Still good?
I normally assume proteins will hold for 3-4 days, but I'm not as trusting with fish as meats, and I'm even more suspicious of shellfish. Is that hunch justified?
Best Answer
According to stilltasty.com two days is the max, so you'll be fine as long as you refrigerated it within two hours of cooking.
Other sources claim durations of 4-5 days. As sarge suggests, use your nose.
Other sources:
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Can you cook lobster and eat it the next day?
Yes, you can eat leftover lobster the next day, as long as it has been properly kept in the fridge. However, if cooked lobster has been kept at room temperature for more than 2 hours, it will be spoiled already. Bacteria will thrive rapidly at temperatures between 40 and 140 degrees Fahrenheit.Can you eat 2 day old lobster?
Determine the Degree of Doneness After cooking, this lobster should stay fresh in the refrigerator for approximately four to five days. Remember that a lobster will retain most of its flavor if you refrigerate it and eat it within two days of cooking.Can you eat 3 day lobster?
LOBSTER - FRESH, COOKED, SHELL REMOVED To maximize the shelf life of cooked lobster for safety and quality, refrigerate the lobster in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked lobster will last for 3 to 4 days in the refrigerator.How long will cooked lobster stay good in the fridge?
After cooking, you may refrigerate lobsters in airtight containers for up to three days if not eaten right away. Meat removed from the shell will last a little longer, for up to four days in the refrigerator.More answers regarding lobster, steamed Saturday afternoon, eaten Monday night?
Answer 2
When in doubt, use your nose. If your shellfish develops a different smell after cooking you should be leery of eating it. That actually applies to all proteins that are cooked by themselves. Also any changes to texture and any visible changes to the surface should also be cause for alarm. Fridged food has very different spoilage rates depending on how constant the temp in your fridge remains, so you should always use those internet guidelines as maximums in stead of guarantees. (The website writer isn't going to be the one hugging the toilet if their wrong after all)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Katerina Holmes, Katerina Holmes, David Abbram, Meruyert Gonullu