Cooking Frozen Lobster Tails

If preparing live lobster is too much for you, then you can take a shortcut by cooking frozen lobster tails.

Cold water lobster tails will almost always be of better quality than warm water lobster tails. They are more expensive, but well worth the extra price. Especially if you don't buy them very often; who wants to get a treat, and be disappointed in it?

You can keep the tails in your own freezer, typically for up to 4 months (but check the packaging to be sure).

When you're ready to cook them, first thaw them completely. To do this, put them in the fridge, on a platter. If you're having them for supper, you could take them out first thing in the morning, but the night before would be better.

If you forget to take them out ahead of time (or am I the only one who does that?), then you can thaw them in the microwave. Set it to defrost, and check often that they're only thawing, not cooking.

Once they are thawed, you can cook the lobster tails as grilled lobster tails, or check for other lobster tail recipes.