Steaming lobster is the easiest way to prepare them and the cooking process makes them plump. Simply place the tails in a steamer basket over hig
h steam for about 10 minutes. Once they are done, remove and allow to cool until ready to handle. Then take some kitchen scissors and slice the bottom of the tail open. Usually they pop right out whole like this one did, and if it doesn't, it still tastes like lobster, so no biggie.
The shells make amazing lobster stock, which will keep in the freezer for a few months.
I served lobster risotto, but they make any dish elegant, especially pasta. To make them more decadant, brush some compound butter over them.