Thaw the tails 1. Cut a line down the center of the hard shell side of the lobster tail. You will begin where the meat is exposed (the head), and cut to the base of the flipper end of the tail. You will need to use a heavy duty cutter, like a wire cutter. But make sure it is clean! 2. Pull the raw lobster meat out through the cut line. Be careful not to break off pieces of the shell or tear the meat. The idea is for the meat to still be attached at the end of the tail, but to sit atop the shell, where you cut. 3. Put some water in the bottom of a broiler pan, then set the rack on top of the pan. Place the lobster tail on the rack, meat side up. Drizzle some butter and a little fresh lemon juice over the meat of the lobster. Sprinkle a bit of paprika over the tail. 4. Place pan with lobster tails in a PRE-HEATED oven at 500 degrees for 15 minutes.