Thaw frozen lobster tails in the refrigerator overnight or in cold water for 30 to 60 minutes
Rinse the tails under cold water
Pat the tails dry with paper towels
Use kitchen shears to cut the top shell lengthwise down the center
Stop cutting at the tail fin
Gently pull the shell apart slightly
Loosen the meat from the shell with your fingers
Lift the meat up and rest it on top of the shell if desired
Remove and discard the dark vein if present
Remove any shell fragments
Brush or season the meat as needed before cooking