How to Prepare/Butterfly Lobster Tails: Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.
Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
How to Make Broiled Lobster Tails: Place rack in center of oven so the tops of your lobster tails will be about 6 inches from the top heating element. Preheat oven to broil.
In a small bowl, combine parsley, garlic, dijon mustard, salt, pepper, olive oil and lemon juice.
Place butterflied lobster tails on a small baking sheet. Divide marinade evenly over the tops of each lobster tail and dot each tail with 1⁄2 Tbsp of butter.
Broil lobster tails 6-8 minutes.
When done, lobster meat should be opaque and white in the center. Transfer to serving platter and garnish with parsley if desired.