Before you start cooking, you need to thaw your frozen lobster - and there are a few ways to do this. You can either leave it in the fridge overnight, or thaw it quickly by submerging it in cold water. But, let's be real, who has the time to wait around for hours, when you can have it ready in just a few minutes?
Once your lobster is thawed, it's time to start thinking about cooking methods. You can steam it, boil it, or even grill it - the options are endless. But, if you want to cook it whole, without any fuss, then roasting is probably your best bet. It's like cooking a big, delicious turkey - just season it, toss it in the oven, and wait for the magic to happen.
How to Cook Frozen Whole Lobster, According to a Chef — Livestrong
So, what's the secret to cooking a perfect, whole lobster? Well, it's all about the temperature and timing. You want to cook it low and slow, so the meat stays tender and juicy - like a slow-cooked brisket. And, just like a brisket, you need to let it rest before serving, so the juices can redistribute and the meat can relax.
