Instructions

• Place the 2 lobster tails on a cutting board with the fins facing away from you. Use sharp kitchen shears to cut a seam down the top center of each shell toward the fin, cutting through the shell but not through the tail meat.
• Insert your finger into the seam and gently separate the tail meat from the inside of the shell, leaving the meat attached at the base near the fin.
• For a butterflied presentation: gently lift the exposed tail meat up and lay it on top of the empty shell. For grilling (optional), you may leave the meat sitting inside the shell instead of lifting it.
• Melt 1 tablespoon butter or ghee. Brush the melted butter evenly over the top of the lobster meat on both tails, then sprinkle with salt and pepper or with Cajun seasoning to taste.
• To bake: preheat the oven to 400°F. Place the prepared lobster tails on a rimmed baking sheet and put the sheet in the hot oven. Bake small 3–4 ounce tails for about 10 minutes and larger 6–8 ounce tails for about 20 minutes. Check doneness with a meat thermometer at the lowest stated time, then add minutes as needed.
• To grill: keep the tails in the shell if possible and preheat the grill to 425°F. Place the tails cut-side-down on the grill, then flip to finish. Grill small 3–4 ounce tails 3 minutes cut-side-down, then flip and grill 1 additional minute. Grill larger 6–8 ounce tails 5 minutes cut-side-down, then flip and grill 2–3 additional minutes.
• To steam: set a large 6-quart pot on the stovetop with a steaming basket and add 1 inch of water. Cover and bring the water to a boil. Place the prepared lobster tails in the steam basket, cover, and steam small 3–4 ounce tails for 5–6 minutes or larger 6–8 ounce tails for 8–9 minutes.
• To air fry: preheat the air fryer to 380°F. Place the two lobster tails in the basket cut-side-up. Air fry small 3–4 ounce tails for 3–5 minutes and larger 6–8 ounce tails for 5–7 minutes.
• Remove the lobster tails when opaque and cooked through, serve immediately, and enjoy.