Plunge frozen lobster tails (4-6 ounces each) into salted water; cover tightly, return to boiling. Reduce heat: simmer about 4-5 minutes. (Or, defrost lobster in wrapping in refrigerator. Cook as above about 2-3 minutes.) Drain, cool and prepare for broiling. (See Below). If planning on Baking do not boil the lobster tails.
Butterflied: Cut away and lift off thin undershell by snipping down each side with shears, leaving tail end or “fan” intact. Grasp with both hands and crack shell (so it will not curl up under broiler) then open flat and cut into flesh along center line, about ½ inch deep. Spread with butter and sprinkle with paprika; set aside. Broil just before serving (below).
Piggy Back: Clip hard shell down center. Gently open shell, separating it from the flesh; lift flesh through split shell (to rest on outside of shell, leaving flesh attached to “fan” end). Spread with butter and sprinkle with paprika; set aside. Broil just before serving (below).
To Broil: Preheat broiler. Arrange lobster tails, flesh side up, on broiler pan so top of flesh is 5 inches from heat source. Broil just until on longer translucent (2-4 minutes). Inside should be creamy white and opaque. DO NOT OVERCOOK!
TO BAKE: Do not boil lobster tails first. Defrost lobster in wrapping in refrigerator.
Preheat oven to 450⁰ F. Using kitchen shears, cut away and lift off thin under shell on each tail by snipping down each side of tail, leaving tail end or “fan” intact. Cut under shell across the middle at the base of the tail; grab top of shell and peel back; remove. Using knife, cut around the lobster meat to detach meat. Brush meat with melted butter; season to taste with salt and pepper. Wrap each tail in foil. Bake just until no longer translucent (8-10 minutes).