Defrost it and then steam it just until warm on a rack in a pot of simmering water that doesn't touch it. Another way is to cut it up and use it in a sauce like Newburgh sauce. Make the sauce and then add the lobster chunks just until heated.

I'm using frozen lobster meat in scampi tonight and will add it to the sauce for only a minute or two at the end.

Have a wonderful dinner!

from myrecipes.com (link below includes recipe for ginger dipping sauce)

To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat.

Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.

Here is a link that might be useful: myrecipes.com roasted lobster w ginger dipping sauce

Oops, sorry about that. I thought it was cooked and then frozen.

I've been cooking them like I did in my Pizza place.
Used African lobster Tails. No warm water Tails.
I thawed the first.
Put them in the frig.overnight or in water (not hot)for about 20 minutes.

I split the thru the shell,pour in some melted Butter.
Sprinkle on Garlic Powder, a pinch of Old Bay , And an Italian pinch of Black Pepper.
Throw them in a hot oven and Bake, according to size.
A Medium size ,about 15 minutes.
The shell will open and the meat should be ready for Plucking.
We just dip the meat in Softened , Seasoned Butter.

I don't believe this, I started sneezing while typing
Pepper. ( 5 times )

Or you can Boil ( 1 min. to an Ounce ) , Steam , or Grille.
Use the seasoning of your choice.
I use mainly Garlic Onion and Pepper.

Save some for me, LOU

I've even cooked Whole Lobsters in Marinara Sauce and served with Spaghetti.

Thanks for the recipes. I think I will try the baked one from Lou. Sounds yummy. And I like it with just fresh lemon and melted butter.
Clare

I'm with Lou on this one - natural thaw no hot/warm/micro anything! Cool water in the fridge overnite is the best.

Clare: Thanks for reminding me about the lemon.

Sands : Bless your Heart , Thank You.
Lou

It was already thawed so don't have to worry about that. I have had previously frozen then thawed lobster tails that must have been cooked the wrong way or too much because you could have bounced them off the floor.
Thanks again everyone.
Clare