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Lobsters are a true delicacy and the base of a global fishing industry that nets roughly 1.8 billion USD in trade each year. Lobsters can grow really huge and the official size record is held by a 44.4 lb (20.14 kg) lobster caught in Nova Scotia, Canada. There are more than one way to cook a lobster and which method to use depend on your culinary preferences and which type of dish you want to make.

Lobsters can for instance be broiled, cooked or steamed with excellent results. If you are hesitant of how to go about, there are many cooking sites that will teach you how to cook lobster following pedagogic step by step instructions. Lobster tails are fairly easy to prepare and cook once you get the hang of it. As mentioned above, there are many different methods and if you ask three different chefs you might get three different answers about how to cook lobster tails. If you are using frozen lobster tails most recipes will require you to thaw the tails prior to cooking. Remove the frozen tails from the freezer and put them in the refrigerator 24 hours before you plan to start cooking. If they are not thawed when you cook them, the meat can become very tough. How to cook frozen lobster when you’re in a hurry? Place the frozen lobster in a plastic bag and put the bag in cold water in the fridge.