2 Eight ounce lobster tails (buy smaller or larger based on appetites and budget)
Rinse lobster tails thoroughly in cool water. Butterfly the tails for presentation and easier eating, using sharp kitchen scissors. Place the tip of the scissor between the upper shell and the lobster meat and carefully split the shell in half lengthwise all the way to the fin piece at the end. Carefully pry the flesh out of the shell so that it’s sitting on top of the outer shell, leaving the fin piece still attached at the end (see the picture above to get the idea).
To serve, brush with additional butter and a sprinkle of paprika for color. Serve alongside additional melted butter and lemon wedges.