Thaw the lobster tails in the refrigerator overnight
For a quicker method, place them in a sealed bag and submerge in cold water for 30 to 60 minutes
Pat the lobster tails dry with paper towels
Use kitchen shears to cut the top shell lengthwise down the center
Gently loosen the meat from the shell without detaching it completely
Season with butter, salt, pepper, garlic, lemon, or herbs if desired
Broil, bake, grill, steam, or boil until the meat is opaque and firm
Cook until the internal temperature reaches 140 to 145°F
Serve immediately with melted butter or lemon wedges