Lobster tail

Thaw it first, then use kitchen scissors to cut through the top of the shell and lift the meat slightly so it rests on top. Bake at 200 °C until the meat is opaque and reaches 63 °C in the thickest part; timing depends on the tail’s size, so start checking after about 10 minutes.

Leave them in their packaging on a plate in the fridge overnight. If you need them sooner, seal them in a bag and immerse it in cold water, changing the water every 30 minutes; cook as soon as they are thawed.

Keep raw lobster tail covered in the coldest part of the fridge and cook it within 1–2 days. Refrigerate cooked meat promptly in a covered container and use it within 3–4 days.

Choose tails that have been kept properly chilled or frozen, with intact shells and no sour or ammonia-like smell once thawed. If buying frozen, avoid packages with torn wrapping or heavy ice crystals, which can signal poor storage.

Lemon and melted butter are classic, while garlic, parsley and chilli add flavour without masking the sweet meat. Serve it with potatoes, rice, grilled vegetables or in a lobster roll.

Prawns or langoustines work in pasta, salads and rice dishes, though they cook faster, so add them near the end. For a similar firm, sweet texture in a special-occasion dish, try crab meat.

Raw lobster can carry harmful germs, so cook it rather than eating it uncooked. Shellfish can also trigger serious allergic reactions in some people; keep it separate from other foods if you are preparing a meal for someone with an allergy.