To Butterfly Lobster Tails: Use kitchen shears to cut down the center of the top shell, stopping at the tail fin. Gently pry the shell halves apart with your fingers and use your fingers to loosen the meat from the shell (but keep it attached at the fin).

Lift the meat up, and close the shell halves below it, so the meat can rest on top of the shell. Remove the dark vein if visible, rinse with cold water, and pat dry.

Season: Melt 4 tbsp butter. Stir in 3 minced garlic cloves, 2 Tablespoons lemon juice. Brush butter over lobster tails, then season lightly with cajun, old bay or paprika. Cook (see below), then

Cook Lobster Tails (Choose a method, and don't overcook them! Pull it at 140°F, or the meat gets rubbery).Broil (8-10 minutes) My Preferred Method!: Preheat broiler. Brush tails with garlic butter and season with Cajun, old bay or paprika. Broil for about 7-10 minutes (I pull it out about internal temp 140°Fish—don’t overcook it!).Bake (12-15 minutes): Preheat oven to 450°F. Brush tails with garlic butter and season with Cajun, old bay or paprika. Bake for 10-15 minutes until the temp reaches 140-145°F.Grilled (8-12 minutes): Grill at medium-high, cut-side up first for 4-6 minutes, then flip. Baste with butter throughout.

Serve: brush with more garlic butter, saving half for dipping. Serve with lemon wedges.