Baked

• 1). Hold the lobster tail in your hand so the smooth back is against your palm. Starting from the cut off end, use kitchen shears to cut the ridged cartilage lengthwise down one side toward the end of the tail. Repeat on the other side, then cut the strip of cartilage off at the base of the tail.
  
  
• 2). Slide a kitchen knife between the meat and the shell to loosen it.
  
  
• 3). Melt 2 tbsp. of butter and add 1 tbsp. of lemon juice. Season with salt and pepper, if desired, and drizzle the butter over the lobster tail.
  
  
• 4). Wrap the lobster tail with aluminum foil and bake at 450 degrees Fahrenheit for about 15 to 20 minutes or until the meat is opaque all the way through, about 145 degrees Fahrenheit.
  
  

Broiled

• 1). Cut a lengthwise strip out of the hard shell on the top of the lobster tail from one end to the other, using kitchen shears.
  
  
• 2). Rinse the lobster tail in water and pat dry. Drizzle it with melted butter seasoned with lemon juice, salt and pepper.
  
  
• 3). Broil for one minute per ounce of lobster tail or until the internal temperature reaches 145 degrees Fahrenheit