The ideal way to cook a frozen whole lobster is to thaw the lobster entirely, then to cook it in saltwater for up to 15 minutes depending on the weight of the lobster. The boiling water should be a 2 percent salt mix; for example, if using 6 quarts of water, then add about 4 tablespoons of salt.
It is not recommended to immediately cook frozen lobster tails - instead, Better Homes and Gardens suggests defrosting them first. Allowing the frozen tails to thaw in the refrigerator overnight (8-10 hours) will ensure that the meat is tender.
Lobsters are submerged alive in boiling water and cooked for anywhere from 12 to 25 minutes depending on the size of the lobster. The water is sometimes seasoned with spices or vegetables, which lend additional flavor to the lobster meat.
A single, 1-pound lobster should be cooked in boiling water for nine to 15 minutes until it turns bright red. A 2-pound lobster needs to be cooked for a minimum of 15 minutes, while a 3- to 5-pound lobster requires between 25 and 40 minutes.
The best way to prepare a whole frozen lobster is to allow the lobster to thaw first, but it is possible to cook the lobster while it is frozen. Boiling is the method to prepare a whole frozen lobster.
To cook lobster at home, fill a large pot 3/4 of the way with water and a piece of dried seaweed, bring the water to a boil, kill the lobster and place it in the pot. Cover the pot, allow it to return to a boil and wait 20 minutes.
Cooked lobster can be frozen, but the quality of the meat is diminished. Freeze uncooked lobster in its shell to preserve the taste of the meat and to prevent the meat from drying out.
One good recipe for frozen lobster tail is grilled lobster tails with chive butter. A simpler way to prepare frozen lobster is to make basic broiled lobster tails.
The easiest way to cook a whole lobster is by boiling it in a large pot of salted water for anywhere from 8 to 40 minutes, depending on the size. Lobster can also be parboiled, blanched or steamed.
To cook lobster tails, add four 8-ounce lobster tails to 6 cups boiling, salted water, then simmer for about 10 to 12 minutes. The shells should turn bright red, while the meat should be tender when prodded with a fork. Adjust the cooking time for smaller or larger lobster tails.