1. Ensure your lobster tails are thawed overnight before cooking. But if they aren’t, do a quick thaw by leaving them in cold water for 30 minutes before cooking. And while you wait, prepare the oven to heat to 500F. Also, arrange the oven rack around four to five inches away from the broiler.
2. Cut the upper lobster shells from the center downwards, stopping just before the tail fins. Then, gently spread it open and push the meat upwards and off the bottom shell, ensuring it remains attached to the tail. When you’re done, the empty shell should slightly sit under the lobster meat.
3. Place the butterflied lobsters on a baking pan, ensuring they’re spaced. Then, combine the ingredients and seasoning in a small bowl and brush it on the lobster flesh.
4. Put the pan in the oven rack and broil the lobsters at one minute per ounce (meaning 10 minutes for this recipe). The meat should be lightly browned, with the translucent appearance becoming opaque. But to be certain, poke a meat thermometer at the center of the lobster tails, like a skewer. If it reads 140F, the lobster tails are ready to eat.

Serve the lobster tails immediately and with your favorite side dishes. Or check out this video for more info.