How to Cook Lobster Tails

Ingredients	Instructions	
1.	Lobster Tails (As many as desired but expect two (2) per person and three (3) to four (4) for hungry guests.
2.	Quarter stick of butter for every tail.	Boiling
Step 1 - To broil or bake it as a piggy back tail thaw the tail properly then take a pair of cooking shears and carefully insert the blade between the meat of the tail and the shell.
Step 2 - Make a lengthwise cut down the center of the shell only. It’s important to avoid removing the undershell.
Step 3 - Gently separate the two halves just enough to pull the tail meat through so it may rest on the shell. This is the point where one may season and apply a generous helping of butter.
Step 4 - The lobster is now ready broiled or baked in an oven which has been preheated to at least 350° F. Watch the tail carefully and remove when the meat becomes opaque. It should take no longer than about 1 minute per ounce.
Grilling
Step 1 - Take the thawed tail and gently wash it under cool water for a few seconds then pat dry. Butter the underside generously by brushing it with melted butter.
Step 2 - The grill should be at a medium heat and slightly oiled for best results and the lobster tail should be placed with the shell side up. Grill it for about 3-4 minutes then flip it over for an additional 3-4 minutes or until the meat is no longer transparent.