Butterfly the Lobster Tails:

• Use kitchen shears to cut lengthwise through the soft shell on the underside of the lobster.

  Use a paring knife to cut the meat in half. Take care not to cut through the outer shell.
  
• Hold the lobster tail cut-side up with your hands on the sides. Push the lobster shell open farther to crack the outer shell.
  
• Place the lobster tails flesh-side up on an oven-safe pan or baking sheet.

  Cut the butter into two equal pieces (~½ tablespoon each) and nestle a knob of butter inside the cut side of the tail between the halved meat.
  
• Top each lobster tail with a slice or two of lemon, reserving any extra slices.
  
• Move an oven rack to about 4" away from the broiler. Preheat the broiler to high.

  Broil the lobster tails for 5-10 minutes, depending on the size of the tails. (4-ounce tails will take about 5 minutes, 8-ounce tails may take about 10 minutes.)

  Cook until the meat is white and no longer transparent, or until the internal temperature is 135 to 140° Fahrenheit.

  As the lobster broils, the shell closest to the broiler may darken, and that is perfectly all right.
  
• Remove the lobster from the oven, and serve immediately along with drawn (melted) butter and any remaining lemon slices.

  Alternatively, remove the lobster from the shell and use the meat in another recipe. If reserving meat for another recipe, serve the lobster meat within 24 hours.