This was linked to from a recipe in the Washington Post for Lobster Rolls. They discussed several methods for cooking lobster tails including boiling, steaming, baking, broiling, and grilling. For beginners they recommend baking as the most foolproof, which is below.
Ingredients
Lobster Tails
Instructions
1. Preheat oven to 425F. Thaw lobster tails if frozen. Butterfly tails this way: using kitchen shears, cut the top of the shell from the "body" end down to to the tail (but don't cut through the flippers). Pry the two halves apart to expose the meat. For a fancier presentation (and preferred for baking), peel the meat off the bottom shell leaving the tail end attached, lift the meat above the the shell, close the shell underneath it, and rest the meat on top of the shell. Score the meat down the center.
2. Brush with melted butter or olive oil and sprinkle with salt. If desired, add other flavoring ingredients like garlic powder, paprika, Old Bay or other spice rubs.
3. Place on parchment or foil-covered sheet pan and bake at 425F until done, 10 -15 minutes depending on size. Temperature should be around 135 - 140F.
4. Serve with melted butter (or use in lobster roll recipe).