If you do not ant to cook it again or fully reheat it, take a towel and dampen it. Zap it in the microwave until it is warm to the touch. Wrap the lobster in it. Or place in a just warm oven wrapped in a damp towel.
If you chill down a lobster, even for an hour and then re warm it, it will turn into a rubbery texture or gritty texture, depending on how fresh or how long it was in a tank or how old.
You can also take some warm water and place it in a casserole dish, place the lobster in that and covered
with aluminum foil. Place in an oven to keep the residual heat in and it will be good to eat and warm.
If you decide to keep it at room temperature and warm it through DO NOT microwave it. It will turn the texture eof the meat funny.
Instead boil up some water in a large separate pot. Lay the lobster in a large colander and slowly pour the boiling water over it. Turn over once and pour again. This method will not re-cook the meat but will heat it through.

Either way. In one hour, the remaining bacteria will not have a chance to multiply that many times. Some like it on ice rather than lukewarm, so if that is what you want, put it into the fridge on some ice to help cool it down.

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