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1. Using kitchen shears, cut the top of the shell lengthwise from the thickest part to the fins, being careful not to cut too far in to meat (if pre-scored, skip this step)2. Turn tail over, use thumbs to press down and crack through bottom of shell 3. Turn tail over, gently pull top of shell apart and use fingers to pull the lobster meat up from bottom of shell, leaving attached by the fins4. Lay meat on top of shell “piggy-back” style; remove any visible veins 5. Transfer to a baking sheet; brush with melted butter, olive oil, or Basting Oil; season with salt and pepper6. Bake at 400 degrees for 15 minutes or until internal temp reaches 145 degrees
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