Thaw lobster tails in the refrigerator overnight or in cold water for 30 to 60 minutes
Pat the lobster tails dry
Use kitchen shears to cut the top shell lengthwise down the center
Gently loosen the meat from the shell and lift it slightly on top of the shell
Season with salt, pepper, melted butter, garlic, or lemon juice if desired
Fill a large skillet with about 1/2 inch of water or use a small amount of butter and water
Bring the liquid to a simmer over medium heat
Place the lobster tails in the skillet
Cover the skillet with a lid
Cook for 4 to 8 minutes, depending on size
Check for doneness when the meat is opaque and firm
Remove from heat when the internal temperature reaches 140 to 145°F
Serve immediately with melted butter or lemon wedges