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.

Don't know about butter poaching....I would dunk in a pot with about 3/4 inch of boiling white wine in the bottom.....steam them about 4 minutes, remove from the shells and finish in a pan with about 1/2 inch of simmering butter......and add the juice of a lemon or so.....depending on how big the tails are.... When tender, remove the lobster, strain the sauce and serve over the meat. Drooling as I type this!!

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

Here is the recipe for Tiramisu, from Bice Ristorante in Chicago; courtesy of the Infant Welfare Society cookbook. 4 cups strong coffee or espresso, cooled (I find I have extra of this mixture so you can probably cut it down) 1/2 C rum 1/2 C Kahlua 3 C sugar, divided 3 packages (24 each) lady fingers (the hard Italian style) 4 C whipping cream 2 lbs mascarpone cheese Strega liqueur, to taste (I skip this) 1 t vanilla 7 eggs, well beaten Cocoa powder Powdered sugar Chocolate shavings Line bottom and long sides of a 15x10" jelly roll pan with parchment paper or flour and butter bottom and sides of pan. (I just use a regular glass baking dish 9 x 13 or largest I have, and use a couple as needed; I skip the parchment and the flour/butter.) Combine coffee, rum, Kahlua and 2 C sugar in bowl. Dip lady fingers in coffee mixture. Cover bottom of the pan with lady fingers. (Note, if you have the soft lady fingers and they fall apart, just line the bottom of the pan with lady fingers and sprinkle the espresso mixture over until they are fairly moist.) Cheese layer: Whip cream with mascarpone cheese, 1 C sugar, liqueur and vanilla. Add eggs and mix well. Spread half of the cheese mixture over the lady fingers. Dip the remaining lady fingers into the coffee mixture and layer over the cheese mixture. The fourth layer is the remaining cheese mixture spread over the lady fingers. Chill. To serve: sift powdered cocoa over the top, then sift powdered sugar on top. Top with chocolate shavings and serve. Note: Here's how I make chocolate shavings; either from Martha Stewart or New Basics. Melt good quality dark chocolate and paint it in a thin layer onto the bottom of a smooth bottom pan. Cool in refrigerator for just a few minutes (until no shiny melty spots show.) Run a small metal spatula along the bottom of the pan in thin strips to form curls. If the chocolate shatters and crumbles into little bits it's too cold; let sit at room temp for a minute. If it smears, it's too warm and needs to be chilled a bit more. HTH!