Using a sharp, heavy chef’s knife, allow the lobster meat to sit on top of its shell by cutting all but a small amount of the meat out of the shell, lifting it up, and placing it on top. Be careful not to cut the shell the entire length. To do this, leave the tail flap and one inch above the shell intact. You and your dinner guests will appreciate this presentation!
Separate all of the meat from the shell, except for the intact area at the tail
Close the shell under the meat, allowing the meat to rest on top of it
Season the tail any way you like it. You can use butter or olive oil, or even lemon and dill
Cook the lobster tails 1 ½ minutes for every ounce of meat. This converts to eight ounces for 12 minutes, 10 ounces for 15 minutes, and 12 ounces for 18 minutes at 375 degrees
Serve immediately with warm olive oil or warm butter with lemon, or eat plain!