Q&A for How to Cook Frozen Lobster

After thawing overnight, lather the lobster with softened butter and add old bay seasoning. Then, roast it in a 500 ºF oven until the flesh is slightly firm, but still juicy. Depending on the size of the lobster, it should be done within 5-10 minutes.

Your best bet is to defrost it, then it should be cook 7 minutes per pound or until tail meat reaches 130 - 140 degrees Fahrenheit. Cooking a whole lobster straight from the freezer is going to throw off timing badly. The thicker parts of the body may cook much slower than the smaller outer parts due to being frozen. If fully defrosted, they usually cook at a more even time.

Live lobsters need to be kept alive and fresh until they're cooked to prevent deterioration. You can store them briefly in the fridge or in a lobster tank. Ideally, live lobsters should be cooked the same day they're delivered.

Don't keep the lobster frozen for more than a week. Best to cook it as soon as possible and, if you must, freeze the cooked tails.

Lobster doesn't need cleaning before cooking. Cook it whole, or just the tails. If you have a whole lobster and want to cook the tails separately, split the tail and, if necessary, remove the vein down the middle before cooking, but it's not always necessary.

You will need to thaw it under running water (cold tap), and then cook it once it is completely thawed. It is not safe or recommended to cook a lobster while it is still frozen.

They don't need cleaning, they just need defrosting.