You’ll want to thaw lobster tails before cooking them, otherwise they’ll end up tough. Place your lobster tails in large bowl or container then transfer to the fridge to thaw a day before you want to cook them. Thawing lobster tails slowly in the fridge prevents the meat from sticking to the shell. As a general rule of thumb, don’t keep frozen lobster in the freezer for more than three months. [FoodNetwork.com] Lobster tails are sourced from Maine, USA.