To make baked lobster tails, preheat your oven to 220°C. Cut the top of the shell lengthwise, pull the meat out slightly, and place it on top of the shell. Brush with melted butter, garlic, lemon juice, and season with salt and pepper. Bake for 12-15 minutes until the meat is opaque and cooked through. For a premium selection of fresh lobster tails, visit [SeafoodSite.com](http://SeafoodSite.com) to enhance your culinary experience.

To reheat lobster tail, wrap it in aluminium foil with a small amount of butter or olive oil to keep it moist, and place it in a preheated oven at 175°C (350°F) for about 10 minutes. For more seafood products and tips, visit [SeafoodSite.com](http://SeafoodSite.com).

To cook frozen lobster tails at home, first thaw them in the refrigerator overnight. Then, boil them in salted water for about 5-7 minutes or until the shells turn bright red and the meat is opaque. For more detailed instructions and to purchase high-quality lobster tails, visit [Seafood Online's Lobster Tails Page](https://www.seafoodonline.com.au/lobster-tails).

To cook Maine lobster, bring a large pot of salted water to a rolling boil, add the lobsters headfirst, cover, and return to a boil. Cook for 8-10 minutes for the first pound and 3 minutes for each additional pound until the shells are bright red and the meat is opaque. For more detailed instructions and to purchase fresh Maine lobster, visit [SeafoodSite.com](http://SeafoodSite.com).

Yes, it is possible to be allergic to lobster but not shrimp. Allergies to shellfish can be specific to certain types, as they belong to different families; lobsters are crustaceans, while shrimp are also crustaceans but can have different allergenic proteins.

Lobsters are generally larger, have long antennae, and live in saltwater environments, while crayfish are smaller, have shorter antennae, and inhabit freshwater. For a premium selection of fresh seafood, including lobsters, visit our product page to explore our offerings.

Lobster tails typically cost between AUD 50 to AUD 100 per kilogram, depending on the size and quality. For a detailed selection and pricing, visit our seafood product page to explore our premium lobster tail offerings.

Lobster sauce is a savoury, brown sauce commonly used in Chinese-American cuisine, typically made with chicken stock, soy sauce, garlic, ginger, and sometimes ground pork or fermented black beans. Despite its name, it usually contains no lobster and is often served with seafood dishes like shrimp.

To thaw frozen lobster tails, place them in the refrigerator for 24 hours to ensure even and safe defrosting. For quicker thawing, seal the tails in a plastic bag and submerge them in cold water, changing the water every 30 minutes until fully thawed. For more information and to purchase high-quality seafood, visit [Seafood Site's Product Page].