Each lobster tail is approximately 12 ounces.  For the most delicate and tender lobster, a smaller tail is best….this means the lobster was younger and therefore not tough when it was caught.  If you want lots of lobster, get two!!!!

You can either thaw them in the refrigerator overnight or under cold-running water. Running under cold water usually takes about 5-10  minutes. You know it is thawed when it flexes easily.

To Cook:
Place under a broiler or in a very hot oven (500 F). you can either split it in half with a heavy kitchen knife or you can just cut the top of the shell with a kitchen shears, crack it in half and pull the whole tail up and rest it on top of the shell.  Then brush with melted butter or olive oil, salt and pepper and broil until opaque and firm, usually about 5-7 minutes. Serve with lemon and butter.

To Grill:
Split it in half and season with melted butter, lemon juice, salt and pepper. Put shell-side down on a hot grill.  Cover the grill. Check after 3-5 minutes and lobster should be firm when done. Pull immediately from the heat when they just turn opaque.