1. Fully thaw lobster tails under refrigeration before use. 
  2. Using sharp kitchen scissors or a chef's knife, vertically cut through the center of the tail shell. Be sure just to cut through the shell, not the meat. 
  3. Gently pry open the cut shell so that you can pull the meat through to rest on top of the shell. At the base the the tail by the flippers, the meat should remain connected to the shell. 
  4. Place stuffing inside the shell, beneath the tail meat. 
  5. Brush tail meat with melted butter or oil, and broil under the lowest heat setting - until meat becomes slightly golden brown and is no longer translucent - about 5 minutes.