Thaw the lobster tail if frozen
Rinse and pat dry
Place the tail on a cutting board
Use kitchen shears to cut down the center of the top shell lengthwise
Stop cutting at the tail fin
Gently pull the shell apart
Loosen the meat from the shell with your fingers
Lift the meat slightly out of the shell, keeping it attached at the base if desired
Use a knife to make a shallow cut along the top of the meat if needed
Remove any dark vein or shell fragments
Rinse briefly if necessary and pat dry before cooking