Lars, I've not cooked frozen lobster in a couple of decades but, for fresh, I've learned that they're best if I par-boil them for about 2 minutes before halving & putting on the grill. That way, I'm sure they'll be cooked properly without having to leave on the grill very long. Once on the grill, I baste very simply with melted butter, a gulp of white wine, minced garlic, & fresh lemon juice. Sometimes, I'll add a bit of minced thyme and/or rosemary but just a tiny bit. Once grill marks appear (won't take long, just a couple minutes) I get them off the grill. I think you'll do best if the tails are thawed before grilling. Soak wrapped in a bowl of cool water to thaw. Enjoy! /tricia

I'm a whole foods person and consider whole foods the original "FAST FOOD". Why peel, boil, or "cremate" it when all you need to do is wash, slice and serve. I'm more likely to be found in the kitchen baking bread and other baked goods, so between a large variety of homemade breads (fresh and stored in the freezer), cheese, an assortment of fruit and veggies, add a meat or meat substitute, and you're ready to eat. I like to use a lot of whole grains and legumes in foods. The freezer is my friend. Cook once and freeze in user-friendly size containers. Take out the night or morning before it's needed and thaw in the refrigerator. Heat and eat. I use a loosely structured menu pattern for the evening meal only. Breakfast and lunch generally don't take a lot of planning at our house. I can switch up any one night for another without upsetting the whole thing, but it gives me a general idea for meal planning and grocery shopping. MONDAY: Big Meal (this could also be during the weekend when you have more time). This includes a large portion of meat (roast beef, turkey breast, meat loaf, etc. and all the trimmings. From the leftovers, I provide for other meals during the week. The meat is sliced, ground, or shredded to be used for sandwich meat, added to salads, casseroles, soup, etc. TUESDAY: Leftovers from Monday. It may or may NOT look like the original meal. Roast beef may become hot beef sandwiches, bbq beef, hash, etc... Mashed potatoes are made into potato patties, etc.... I also freeze dollops of mashed potatoes for easy fixin' for another meal. WEDNESDAY: Stir-fry. This can be a good way to use bits and pieces of veggies and leftover meats. Cook extra chicken or beef and use it in salads and wraps later in the week. THURSDAY: International. How about tacos (with taco meat from the freezer), or taco salad... Meaty Spaghetti sauce from the freezer. I cook ground beef stroganoff and freeze the stroganoff in small containers. All you need to do is prepare the pasta of choice for spaghetti or noodles (I also like penne pasta) for stroganoff and heat the topping. FRIDAY: Vegetarian. This can be everything from a great salad with beans to breakfast-type foods. I make bean burgers and keep a stack of them in the freezer and they make a great vegetarian meal served on a homemade multi-grain burger bun (found in the freezer), a tossed salad or sliced veggies and Ranch Dressing Dip, plus fresh fruit and cheese. SATURDAY: Soup and/or Sandwich. I keep a variety of soup/stew/chili in the freezer in single servings so we always have a variety. They make quick suppers or lunches. Top a baked potato with chili. Chili can also be used in a taco salad (similar to Wendy's). Use tortillas for a wrap. Good old tomato soup and grilled cheese sandwiches.... SUNDAY: Homemade pizza (I use a simple whole wheat sourdough dough recipe for the crust) or a salad meal. This is a good way to use up small amounts of veggies, pre-cooked hamburger or other bits of pre-cooked meat. We also have "scrounge night" on Sunday. That's another way to clean out the leftovers in the refrigerator and freezer.... Eggs are also a Sunday night choice. If they are already hard-cooked and in the refrigerator, use them for egg salad or sliced eggs to top a salad. Toast and boiled eggs or toast points and poached eggs, scrambled, veggie omelet or fritta. Add some tomato slices (or other veggies) and some fruit and you've got a meal. -Grainlady

Good grief, everything sounds incredible! Robert wants the whole lobster 'experience ', so there are two live lobsters in the fridge as we speak! I am going to do the twice baked potatoes (sour cream, butter, chives, bacon crumbles, cheese), angel biscuits with lemon butter, roasted brussels sprouts (yes to olive oil and balsamic). I'll make a couple sushi rolls for appetizers, the rice is cooling now. Then, I'll bake the potatoes for the first time, then fix them up for the second baking....maybe with the yeasty biscuits. Then the lobsters, and lastly, the sprouts. Sound like a plan? I bought him a pretty cupcake to top it off. :-) I really appreciate all of the ideas. I'd fix some of those creamy dishes in a heartbeat if it were for me! Luckily, I have the appropriate utensils for cracking and opening.

I cook them as described in the above link... A skewer is a must to keep them straight and cook quick and even...little herb to the table and wedge of lemon on the plate. Used to be our NewYears tradition when we lived around the corner from a NYC distributor...open to the neighborhood residents for a couple hours on Saturdays. The culls (missing a claw) were 5 for 20$.