Defrost (thaw) lobster tails overnight in the refrigerator.
The lobster tails may be cooked frozen, but for the best results, defrosted them before cooking. To defrost lobster tails, place them in the refrigerator for a period of approximately 8 to 10 hours or alternatively place them in a bowl of cold water. Check out my article How To Buy Frozen Lobster Tails.
When the lobster tails are defrosted, insert point of kitchen shears between the meat and the hard shell.
Cut the shell down the center of the back with scissors, leaving tail fan intact. NOTE: Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other.
Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail). At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.
Preheat oven to 350 degrees F.
Place prepared lobster tails on a baking sheet, brush each lobster tail with melted butter, and bake approximately 15 minutes or until an instant-read meat thermometer register and internal temperature of 140 to 145 degrees F. (do not overcook, as the lobster will become tough and rubbery). While cooking, lobster shells will turn their characteristic bright red color well before the meat is thoroughly cooked inside.
Remove the perfectly cooked lobster tails from the oven when done. Serve immediately with melted butter and lemon slices.
If the lobster tails will not be eaten right away, they must be cooled quickly in ice-water. You can keep cooked lobsters in your refrigerator for 1 to 2 days.
Makes 4 servings.
* Figure one (1) lobster tail per person.
Things to avoid when buying frozen lobster tails: If you see any discoloration, like black spots, in the flesh of the lobster meat, do not purchase, as they were probably not handled properly. Also, if the tail has a grayish color, it is a sign the lobster was not alive during the processing.