Can cooked lobster tail be eaten after being reheated the next day?

In general, whether lobster tail can be reheated and eaten the next day depends on its storage conditions and whether it has spoiled. If in doubt, it is recommended not to consume it. The detailed analysis is as follows:

If the lobster tail was cooked, promptly cooled, stored in a sealed container in the refrigerator, and refrigerated for less than 24 hours, and if it shows no signs of stickiness or discoloration upon removal, and has no unpleasant odor such as a fishy or sour smell, it is generally safe to reheat and eat. When reheating, ensure that the lobster tail is thoroughly heated all the way through, avoiding any cold spots, which helps effectively kill any small amounts of bacteria that may have developed. Doing so typically prevents adverse health effects after consumption.

If the cooked lobster tail was left at room temperature for an extended period, or was not properly sealed during refrigeration, or if the refrigerator temperature fluctuated, and upon removal exhibits a sticky texture, dull color, or a noticeable unpleasant odor, it should not be reheated and consumed. Such lobster tails likely harbor large amounts of bacteria, some of which may produce heat-resistant toxins that cannot be fully eliminated even by heating. Consuming them may easily lead to gastrointestinal discomfort, including symptoms such as diarrhea and abdominal pain.

Before handling leftover lobster tail, carefully inspect its appearance and smell to confirm there are no abnormalities before reheating. If the taste seems off after reheating, consumption should be stopped immediately to avoid health risks from eating spoiled lobster. Additionally, it's best to minimize the storage time of leftover lobster tail to reduce potential safety risks.