Prepare your lobster tails for cooking.
If the tails are frozen， you'll need to thaw them out before you cook them. (You could cook them frozen in a pinch， but they won't be as tender). When the lobster tails are thawed， you should easily be able to touch the head of the lobster tail to the end of the tailflap.

• To thaw:
• Put them in the fridge for 10 hours or so. If you plan ahead， this method of thawing is the most effective.
• Place in cold， not hot， water， for 30 minutes to one hour. Change the water every 15 minutes so that it doesn't get progressively colder as the lobster thaws.
• As a last-ditch effort， thaw them in the microwave on defrost. Be very careful if you choose this method， because you don’t want them to start cooking in the microwave. Only defrost one minute at a time.
• Remove the meat from the shell or cut the shell for ease of cooking. Of course， if you don't want to remove the lobster meat from the tail， then skip this step. How you intend on cooking the lobster could affect how you prepare the meat and whether or not you remove the meat from the tail.

  

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