I'm going to make a cioppino with lobster, clams, scallops, etc. for a group of friends. I'm going to make the base stock the day before and I want to cook the lobsters then so I can use the shells to flavor the stock. When I refrigerate the cooked lobster that I've taken out of the shell, is it going to go all rubbery on me the next day when I reheat it in the stock? Should I just partially cook the lobster to avoid this problem?