Thaw (optional): Place frozen lobster tails in the refrigerator overnight, or thaw in cold water for 30–60 minutes until pliable
Preheat oven: Set oven to 425°F (220°C)
Prepare tails: Pat dry; use kitchen shears to cut lengthwise through the shell, stopping just before the fan end; gently pull meat upward and rest it on top of the shell
Season: Brush with melted butter or olive oil; season with salt, pepper, and optional garlic powder, paprika, or lemon juice
Add flavor (optional): Place a small pat of butter on each tail; add minced garlic or herbs
Bake: Arrange tails on a baking sheet; bake 10–15 minutes (cook time varies by size)
Check doneness: Meat should be opaque and firm; internal temperature should reach 140–145°F (60–63°C)
Broil option (optional): Broil 1–2 minutes at the end for extra browning
Rest and serve: Let rest 1–2 minutes; serve with melted butter and lemon wedges