When you’re ready to eat it, thaw slowly in the fridge overnight. Do not use the microwave, unless you enjoy eating rubber bands. The butter will solidify, but that’s fine.
To reheat, gently steam the meat or sauté it in a pan with a little more butter. Seriously, always add more butter. It’s the law. A quick tip: warm it just until it’s hot. Overcooking is the death of lobster.
You can also toss it cold into a lobster salad or a creamy pasta. Frozen-then-thawed lobster is perfect for dips, chowders, and casseroles. Anything that isn’t a solo, naked tail.
