First, remove the lobster from the freezer and allow it to defrost in the refrigerator overnight.
Place butter, wine, salt, and lobster into a pot and bring to a boil and boil 1 minute per ounce.
Boil until the tail or tails appears bright red and the meat turns white.
Remove lobster from the pan with a pair of tongs to a plate and allow to cool slightly before cutting the shell.
Using a sharp pair of scissors cut down the middle of the back of the lobster to the fin.
Allow to cool slightly.
Next, carefully remove the meat from the shell making sure that the very bottom of the lobster is still attached.
Lastly, it is time for the presentation of the lobster: pull the lobster meat through the shell and let sit on top of the shell.
Serve with melted butter and slice of lemon