Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)
NOTE: At this stage, the lobster tails maybe refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.
Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven.
Serve immediately with melted butter and lemon slices.
Makes 4 servings.