• Using kitchen shears, carefully cut along the top of each lobster tail shell lengthwise, starting from the open end to the tail.
• Gently pry apart the shell to expose the lobster meat, keeping the shell attached at the base of the tail.
• Lift the lobster meat out of the shell and rest it on top, leaving the meat attached at the end of the tail.
• Press the shell closed underneath the meat.
• Today we are opting for the broiling technique (detailed above). Once your lobster tails are prepped, season them with the blends of your choice. Today I am using my Lemon Bae and AP seasoning (sub options: old bay, cajun seasoning, or just salt & pepper)

Garlic Compound Butter:

• For this, we need to melt 1 stick of butter.
• Dice/mince some garlic (or be a lazy you know what like me and use the garlic paste in the tube… it still works).
• Diced parsley, lemon zest and juice, and the seasoning of your choice.
• Once cooked, lobster tails can be served in a variety of ways to suit your taste preferences.
• Serve them with drawn butter, lemon wedges, and fresh herbs for a classic presentation.
• Alternatively, incorporate lobster tails into pasta dishes, salads, or seafood platters for an indulgent meal that will impress your guests.