Thaw in refrigerator for 24 hours immediately before use.
Baked Stuffed: Preheat oven to 350°. Crush 30 Ritz or other type of cracker and mix with 4 tablespoons melted butter and 1 tablespoon white wine until mixture begins to hold together. Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell. Top each tail with mixture and bake tails on cookie sheet for approximately 15-20 minutes, until stuffing is a rich golden color. Serve with a wedge of fresh lemon.
Outdoor Grilled:Move grill grate to highest position and pre-heat grill to medium. Place each tail shell-side down on grates. Grill 4-5 minutes, then turn and grill other side 5-6 minutes. Meat will be opaque when done. Return lobster tails to shell-side down position on grates, baste with melted butter and lemon juice. You may choose to substitute your favorite grilling sauce for the butter and lemon juice.
Simply Steamed: Do not thaw lobster tails. Boil about 3 inches of water in a pot large enough to hold the number of tails you are cooking. Place frozen tails in the boiling water; steam for 15 minutes. Remove tails and shake off excess water. Split open the underside of tails with a knife, lengthwise. Serve with melted butter or lemon juice.