If you don't mean a fancy preparation, the best way is a classic Maine lobster roll. (Lobster tails can get tough in a flash.) Since I'm a Mainer, I've never eaten frozen lobster, but I assume it's already cooked? If so, cut the lobster meat into chunks and blend with some mayonnaise (go easy), a bit of finely diced celery, and the merest whisper of tarragon, plus salt and a little pepper. This goes into a grilled frankfurter roll---the kind with sides that attach to the next roll, aka "New England style." To grill, butter the sides and brown each side. Obligatory side: best quality potato chips and pickles. Resist with all of your might any tendency to fancy this up. Some would consider even that teeny bit of tarragon to be heresy. A soft roll is essential, if you can't find the frankfurter rolls described.
Amanda is a co-founder of Food52.
Frozen lobster is best used in things like soups, stews, pastas and risotto. Here are a couple of ideas: http://www.food52.com/recipes... AND http://www.food52.com/recipes... (this is actually for crawfish but you could adapt to lobster)
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