When you purchase lobster tails, they often come frozen to keep the meat fresh for a longer period. Preparing frozen lobster tails for cooking does not take much time, other than allowing them to thaw. Once the tails have had time to thaw, all you need to do is season them with your favorite seasonings and then grill, bake, broil or steam the tails.
Place the frozen lobster tails into a plastic zip-top storage bag.
Fill a bowl with water and submerge the bagged lobster tails.
Place the lobster tails into the refrigerator for 24 hours to thaw.
Remove the lobster tails from the bag once they have thawed.
Split the shell down the middle by using kitchen shears. Start from the open, meaty end of the shell and cut toward the tip of the tail. Stop at the base of the tail before you reach the fin. The meat ends at the base of the tail. Do not cut all the way down the fin.
Separate the meat from the shell by using your fingers and gently sliding them in between the shell and the meat. The meat should be free from the shell's sides and bottom but not at the base of the tail.
Pull the meat up between the slit in the tail and let it sit on top of the shell. Do not detach the meat from the base of the tail.
Season the lobster tail to taste.
Grill, bake, steam or broil the lobster tail.
Grill the lobster tail by laying the meat side down for four to five minutes and then turn it over and re-season, allowing it to cook three to six more minutes.
Bake the lobster tail by heating the oven to 350 degrees Fahrenheit and baking the lobster tail with the meat side up for 15 minutes or until the internal temperature reaches 140 degrees.
Steam the lobster tail by boiling 1 inch of salted water in a large pan and inserting the lobster tail and allowing it to steam for a few minutes. It will usually take about 7 minutes per pound or until the internal temperature reaches 180 degrees.
Broil the lobster by turning your oven to the "Broil" setting and cooking the lobster tail for about one minute per ounce.