1. Thaw lobster tails completely in fridge for 24 hours before cooking.
  2. In a small sauce pan over medium heat, melt together 1/2 stick of butter and 2-4 Tbsp. hot honey depending on your tolerance for spice.
  3. Place lobster tails on oven-safe pan.
  4. Using sharp kitchen shears cut the shell of the lobster tails all the way down to the flippers. Be careful not to cut through the lobster meat.
  5. Gently pull apart the shell to expose the lobster meat inside.
  6. Once you can see the lobster meat, gently lift the lobster tail meat even further out so it almost sits on top of the shell.
  7. With a pastry brush, brush lobster tails with hot honey mixture. Reserve a small amount remaining to drizzle on after the tails are cooked.
  8. Set oven to broil. Remember: every oven is different so it's especially important to keep an eye on the oven when broiling.
  9. Place in oven and broil for about 8-10 minutes until lobster tail meat is completely white and opaque.
  10. Drizzle a little hot honey butter on top. Optional: garnish with Aleppo pepper flakes for a little extra spice and crunch.