• Preheat your oven to BROIL at 500°F. Line a baking sheet with parchment paper and set aside.

How to prepare a lobster tail:

• Hold the thawed lobster tail in your hand with the hard shell facing upward. 
• Then use a sharp pair of scissors (or kitchen shears) to cut right down the middle of the shell. Starting from the top where the meat is exposed, cut down towards the tail. Careful not to cut through the lobster meat. Stop cutting when you get to the tail.
• Turn the lobster tail over and use your hands to press down hard on the back side of the tail to crack the back shell all the way from the top part, to the tail. You should hear the shell crack as you’re pressing on it. 
• Now flip the lobster tail back over so that the hard shell is facing up. Run your fingers along the inside of the shell where you cut it, between the shell and the lobster meat. This is to the loosen the meat from the shell.
• No use your fingers to pull the lobster meat up through the shell where you cut it. Pull it all the way out, but make sure it stays attached to the tail part. Gently press the hard shell closed, and set the lobster meat right on top. Use cold water to clean off any debris from the lobster meat, then pat it dry with paper towels.
• Alternatively: 1. Place lemon wedges inside of the shell once the meat is removed. This way you can set the lobster meat right on top and the lemon wedges will help prop it up.
• 2. Place the butterflied lobster tails on the parchment paper-lined baking sheet.

Butter Sauce for the lobster tails:

• Place the butter in a microwave safe bowl. Add the garlic powder, paprika, and cajun seasoning into the butter. Microwave on high for 20 seconds, stir the butter so that the seasonings are mixed well. If it is not all the way melted, microwave for another 10 seconds.
• Use a basting brush or a spoon to coat each lobster tail in the butter mixture. Be sure to cover every edge of the lobster meat. 

Cooking the lobster tails:

• Place the baking sheet in the preheated oven and allow it to broil for 10 minutes. 
• After 10 minutes, remove the lobster tails and baste them with the remaining butter (if there is any)!
• Sprinkle with the chopped parsley and lemon wedges, and ENJOY!