DH went and bought a batch of 4 oz. frozen Maine lobster tails from Whole Foods yesterday. We're planning to gorge ourselves on lobster on NYE.

I NEVER buy frozen lobster, I always buy whole, live Maine lobster usually cook and shell them before serving. DH doesn't like to fool with a whole lobster, and shelling it in the kitchen allows me to make lobster stock from the remains.

So, how would be the best way to cook these? They are still frozen. The man at the fish counter told DH to thaw and either steam or bake. I was considering thawing, cutting away the cartilage side of the tail, covering the exposed side with a compound butter, and then steam-baking the tails in wine and lobster stock, tightly covered until just cooked through. Am afraid of toughening them up. Could steam them, too. I'm more comfortable with whole lobsters and really do prefer claw meat...

Any thoughts, techniques, etc. will be appreciated. Thanks!