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

Congrats Alexa!!!! What a great accomplishment. I'm smoke free 10 years last month. Like FOAS says it gets easier especially once you start hating the smell of smokers ! I posted a very easy "Greek" Scampi recipe on the New recipes thread. I think it would make a great starter. Ina's Scampi is delish too. For the entree I would go traditional surf and turf . The Iceberg wedge with Blue Cheese is so retro, fits perfectly with Surf and Turf. If you want beyond decadent I had lobster mashed potatoes at a sea food restaurant that was to die for! Very smooth, creamy mashed potatoes with lots of fresh ground pepper, chive snips and chunks (no shreds , chunks) of lobster. Now you have me jonesing for lobster! Broiled Greek Scampi 1/2 stick butter 1 TBSP fresh lemon juice 1 TBSP minced garlic 1/2 tsp dried dill ( I omitted) salt and pepper to taste 2TBSP fresh bread crumbs 1 TBSP grated Parmesan 1/2 tsp dried oregano 1/4 tsp paprika 10-12 extra large shrimp, deveined, peeled, tail on ( butterflied) Preheat broiler with rack placed 6-8 inches from broilers Melt butter in large sauce pan. Stir in lemon juice, garlic, dill, salt and pepper. Let stand off heat to steep. Combine bread crumbs, Parmesan, oregano, and paprika. Set aside. Coat 2 6 oz casserole dishes with non stick spray and place on baking sheet. Arrange shrimp evenly on each dish. Divided butter mixture evenly between dishes. Top with bread crumb mixture. Broil until shrimp are cooked and topping is golden brown ( about 5 minutes) Let cool one minute before handling Baked Shrimp Scampi 2008, Barefoot Contessa Back to Basics, All Rights Reserved Serves: 6 servings Ingredients 2 pounds (12 to 15 per pound) shrimp in the shell  3 tablespoons good olive oil  2 tablespoons dry white wine  Kosher salt and freshly ground black pepper  12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature  4 teaspoons minced garlic (4 cloves)  1/4 cup minced shallots  3 tablespoons minced fresh parsley leaves  1 teaspoon minced fresh rosemary leaves  1/4 teaspoon crushed red pepper flakes  1 teaspoon grated lemon zest  2 tablespoons freshly squeezed lemon juice  1 extra-large egg yolk  2/3 cup panko (Japanese dried bread flakes)  Lemon wedges, for serving Directions Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute

How about this one from our very own Alexa? MARINATED SHRIMP WITH CHAMPAGNE BUERRE BLANC Sauce base: 2 cups Champagne or other dry sparkling wine 1/3 cup finely chopped shallots 2 tablespoons Champagne vinegar or other white wine vinegar 1/4 teaspoon whole black peppercorns Shrimp: 1 cup Champagne or other dry sparkling wine 1/4 cup extra-virgin olive oil 3 tablespoons minced shallots 1/2 teaspoon freshly ground black pepper 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh parsley Nonstick vegetable oil spray 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. Re-warm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season buerre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish. Posted by Alexa at the GardenWeb Cooking Forum.

Are the lobster tails or crab legs precooked by chance? How many people are you feeding with them? Assuming you mean you have 3 king crab leg and not the legs from 3 crabs and also assuming they are not precooked I would lightly "saute" them in a good heavy skillet over medium high heat in a bit of sherry and water until they are firm enough to to remove from the shell. Flake apart and dived into 4 and set aside.for use in a stuffing for the lobster tails instead. IMO previous frozen lobster loses much of its sweetness so I would consider some other ways of cooking it. It does saute very nicely. Quick, easy and about fail proof. Be creative Here is a link that might be useful: Stuffed Lobster