Whole, Cooked, Frozen Lobster

Put frozen lobsters in a pot and in a fridge for 12-24 hrs to defrost. Can be eaten cold since they are already fully cooked, but if you prefer warming them up, drop lobsters in the big pot or steamer.  Bring water to a full boil. You can add some salt, pepper, dill, or other flavor species to your taste. Keep burner on High. Wait till the water boils again. Heat through for 3-5 min, just long enough to warm up lobster meat. Stop boiling and leave them in water for another 5 min. Be careful to remove them promptly, so they don't overcook.

OR: Wrap lobster tightly in tin foil and place in a preheated oven (or BBQ) on their back at app. 350 degrees F for 5-8min. The tin foil will keep in moisture and lobsters full flavor.

HOW TO EAT LOBSTER: 1. Twist off claws where they join the body and remove knuckle and pincher. 2. Break claws and knuckles with crackers or crack with a heavy knife. 3. Dig out meat with a small fork. 4. Twist off tail, twist off flippers. 5. Remove meat from tail by pushing fork into meat of tail where flippers were through to the other end of tail. 6. Unhinge body exposing the green tomalley (liver of the lobster) and bright red roe of female. The white fatty substance surrounding the tomalley and roe and under the shell of abdomen is also delicious. Serve with butter and lemon.

WHAT NOT TO EAT: The Shell and the Lady (the small dark stomach sack) of lobster, found near the head inside the body under eyes.