Directions

1. Preheat oven broiler with a rack set 5-6 inches from heat.
2. Prepare lobster tails by placing them with the hard, segmented shell side down, lengthwise on a work surface with the tails pointed away from you. Gently use your thumbs to press on and crack the 'ribs' in the center between the flippers (swimmerets), avoiding any thorny portions with your fingers. Turn the lobster tails over so the hard shells are on top, still with the tails pointed away from you. Using kitchen shears or other sturdy scissors, cut lengthwise through the center of each shell, starting at the body end (bottom) and stopping just before the tail fins (top). Don’t worry if the shells crack a little.
3. Use your fingers to spread the shells open, exposing the meat. If the lobster flesh is not butterflied (opened along the back), use your fingers to open it up from the center to the edges. Remove and discard vein, if present, and rinse the meat under cool running water. Separate the tail meat from the underside of the shell by lifting it up with your fingers, then set it back in place. Transfer lobster tails to a shallow baking dish, about 9x13 inches; set aside.