Cooking lobster tails

Defrost the frozen lobster tails overnight in the refrigerator.

Preheat your oven to the broil setting. If necessary move the rack in the oven so that the lobster tails will be about 5 or 6 inches from the heat source.

Flatten the defrosted lobster tails out on a cutting board. Beginning at the wide end (not the tail end), cut the shell down the left side of the tail, across the bottom and up the right side of the tail, removing a rectangular piece of shell and exposing the meat.

Remove the lobster meat from the shell. Cut the tail meat down the center, exposing more of the meat. This is called butterflying. Lay the butterflied meat on top of the hollowed shell. Brush with melted butter.

Place lobster tails under the broiler and watch carefully. A ¼ lb.  lobster tail will take about 5 to 7 minutes to cook completely and very lightly brown on the top. When the meat looks opaque and the shell is bright red, the lobster is cooked.