Get a pot that’s big enough for the lobster to stretch out its legs, like a lazy cat in a sunbeam. Fill it with enough water to cover the whole body, add a generous handful of salt (sea salt if you’re feeling fancy, table salt if you’re practical). Bring it to a rolling boil—a boil so aggressive it looks like the water is having a tantrum.
Now, grab your frozen lobster with tongs (it’s slippery, like a wet bar of soap) and gently lower it in headfirst. Yes, headfirst. It’s the most humane, but honestly, the lobster is already frozen and probably dreaming of icebergs. Don’t overthink it.
Can You Cook Frozen Lobster Tails In The Oven at Evelyn Shank blog
Why Boiling Beats Steaming (For Frozen Lobster)
Steaming is great for fresh lobster, but for frozen? It’s like trying to dry your hair with a gentle fan—it just takes forever. Boiling gives you a quick, even cook that prevents the dreaded “cold center” of doom. You want the meat to be tender, not a science experiment in thermal resistance.
Set a timer and do not wander off. This is not the time to check your social media. A frozen lobster turns from “perfect” to “shoe leather” in about 90 seconds.
