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Choose a way that works for you, your time frame and your kitchen setup. If you’re wondering how to cook lobster tails, there is more than one way to get the job done. Expert tip: Lobster tails are usually less expensive during winter.

Buy lobster tails ranging in a size from about 6 - 12 ounces for a good quantity of meat with the ideal texture.

Buy frozen tails and don’t thaw until you’re just about to cook them.

Check the label for “sodium tripolyphosphate.” It’s a preservative, which allows lobster meat to be kept longer.

Avoid brown spots, gray or yellow flesh and any discoloration of the lobster meat.

If there are many brands, pick the most expensive.

Be sure that the label explicitly states “cold water” lobster tails.

Warm lobster tails often become too soft when cooking and have an unpleasant smell to them. Choose the cold water lobster tails! Even though the price tag is a bit higher, they are going to offer the best flavor and texture. Typically, there are two kinds of lobster tails that are sold in grocery stores: cold water and warm water lobster tails.