Thaw your lobster tails. Plan ahead and leave them in the refrigerator to defrost. Overnight is fine. If you picked them up at the last minute, they may be thawed by placing them in a small bowl or container in your sink. Fill bowl/sink with water and keep faucet just barely running for 10-15 minutes.
Using kitchen shears, cut along the top of the defrosted shell just to the tail (stop at the part that fans out).
Separate the shell by using your fingers to pull the meat through the opening.
Place the meat to rest on top of the shell.
Season or brush melted butter over the meat.
Place the tail into a preheated 425*F oven and bake for 8-10 minutes (8oz tail), 12-16 minutes (16oz tail) or until done. Baste with butter a few times during the cooking process. Avoid over cooking.