Thai inspired with sweet toasted coconut and lemongrass infused butter with a hint of sriracha.
Cut tails down the middle, lengthwise. Some people choose to go through the hard top (for presentation) but you can also cut down through the softer bottom if it's easier for you. You will want to cut about half way into the meat as well, without going all the way through to create the butterfly effect. *see notes below
*Now is the tricky part. Some people can pull the two halves apart with their finger creating a gap for the meat to expand through. This method was very difficult for me and I had a hard time not breaking the sides. If you find this is happening to you as well, you can also simply cut away more shell to create a wider opening. You can also try pre-pulling the meat up through the slit so that it sits on top of the shell, thus ensuring the "look" you may be expecting.
You could also just cut the whole lobster lengthwise down the middle. It's easier to prepare, eat and will cook more evenly.