Lobster Tail

Preheat the broiler. Using kitchen scissors, cut a 2-inch-wide rectangle from the top shell of each lobster tail. Loosen the rectangular shell section from lobster meat, and remove it. Editor's Tip: Be mindful with your scissors. You don't want to dig in too deeply and mar the meat inside.

Pull away the edges of the remaining shell to release the lobster meat from the sides.

Once the meat is loosened slightly, gently pry the meat loose from the bottom shell, keeping the tail end attached. Editor's Tip: The goal here isn't to remove the meat from the shell. Rather, loosening the meat makes it easy to remove after it's cooked.

Place the prepared lobster tails in a foil-lined 15x10x1-inch baking pan. Arrange the butter slices over the exposed lobster meat. Slide the pan underneath the broiler, positioning it 5 to 6 inches from the heat. Broil until the meat is opaque, five to eight minutes. Editor's Tip: Before broiling lobster tails, sprinkle the butter with a little paprika. It won't add much flavor, but it will give the lobster a gorgeous red hue.

Once cooked, season each lobster tail with salt and pepper to taste. Serve with lemon wedges. Editor's Tip: Overcooked lobster is tough and chewy, so remove the lobster when it reaches an internal temperature of 140°F. You can tell when lobster tails are finished cooking by their color. The shells should turn bright red, and the meat will be pink and white without any hint of grey.