What are the pros and cons of substituting frozen lobster tails in recipes calling for live lobsters, and how should the frozen tails be thawed and cooked?
I'm afraid that freezing and thawing might adversly affect the texture of the meat. However, I've also read that keeping live lobsters in a tank does, too. Freshly caught lobsters are not an option. I'd prefer not to deal with live lobsters, but will if necessary. Thoughts?