Broiler

• 1). Heat the broiler to 500 degrees. Position the oven rack so that it sits approximately 4 inches away from the heat source.
  
  
• 2). Combine 1 cup of melted, unsalted butter, with 1 1/2 tsp. cayenne pepper, 1 1/2 tsp. paprika, 1 tsp. ground black pepper, 1/2 tsp. oregano and 1/2 tsp. garlic powder. Stir all the Cajun ingredients together in a small bowl.
  
  
• 3). Place the lobster tail on a cutting board with the back of the tail facing you. Use shears to slice down one side of the shell, starting at the end opposite the tail. Cut the lobster tail carefully so you do not cut all the way through the lobster tail. The goal is just to cut through the shell all the way down to the tail end.
  
  
• 4). Cut along the other side of the lobster tail, splitting the shell down to the tail end again.
  
  
• 5). Cut across the tail end of the shell from one of the cut ends to the other end. Grab the cut shell and peel it off the lobster tail.
  
  
• 6). Rinse the lobster tail under cool water. Pat it dry with paper towels and brush the butter mixture over the lobster tail.
  
  
• 7). Place the lobster tail on a broiler pan. Broil the lobster tail for three to four minutes if it weighs between 3 and 5 oz. Add one to two minutes for every ounce or cook the lobster until the meat turns opaque and insert a cooking thermometer to check the internal temperature until it reaches 145 degrees.
  
  

Grill

• 1). Heat the grill to high. If you use a charcoal grill, allow the charcoals to burn until a white or gray ash forms.
  
  
• 2). Combine 1 tbsp. of lemon juice with 1/2 cup of olive oil. Add 1 tsp. salt, 1 tsp. paprika, 1/8 tsp. white pepper and 3 tsp. onion powder to the lemon and olive oil mixture.
  
  
• 3). Set the lobster tail onto a cutting board. Slice the lobster tail lengthwise in half with a large knife.
  
  
• 4). Brush the Cajun seasoning over the flesh side of the lobster tail.
  
  
• 5). Brush the grill grate with olive oil to prevent it from sticking. Reduce the heat to medium-high or move the coals to create an even heat across the grilling surface.
  
  
• 6). Place the flesh side of the lobster tails onto the grill. Baste the lobster tails with the Cajun mixture frequently.
  
  
• 7). Turn the lobster tails over once while they grill. Continue to grill for 10 minutes or until the lobster tails are opaque and reach 145 degrees.
  
  

Oven

• 1). Heat the oven to 400 degrees.
  
  
• 2). Remove the underside of the shell with kitchen shears. Cut along both sides of the shell on the end opposite the tail carefully to prevent cutting the lobster meat. Cut across the shell from one side to the other and lift the shell off the lobster.
  
  
• 3). Combine 2 tbsp. of melted butter with 1 tbsp. paprika, 1/4 tbsp. cayenne pepper, 1/2 tsp. chili powder, 1 tsp. salt and 1 tsp. pepper.
  
  
• 4). Place the lobster into a baking dish with the meat facing up and insert it into the oven. Brush the lobster tail with the melted butter and Cajun seasonings every two to three minutes for best results.
  
  
• 5). Bake the lobster tail in the oven until it turns opaque and firm. Remove the lobster tail when it reaches 145 degrees.