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Slip the tip of kitchen shears or heavy scissors into the middle of the hard rounded side of each lobster shell and cut down all the way to the tail fan, being careful not to cut meat.
Place your hands on each side of shell and push down until tail pops about halfway out of shell.
Rinse tails briefly under cold water to remove any grit or shell fragments.
Bring 1 inch water to a boil in a large pot or deep skillet with a tight-fitting lid.
Place a steamer basket over water. Place tails, cut-side up, in the basket.
Cover and steam until meat is just opaque and very plump, 5 to 6 minutes; do not overcook or meat will begin to shrink and dry out.
Serve warm with sauce of choice: Try melted butter with lemon or garlic, an herb sauce like chimichurri or a soy sauce-based Asian dipping sauce; just make sure the flavors are not too strong or too sweet or they will overwhelm the natural flavor of lobster.
You can also cool and dice tail meat and use it for lobster salad or lobster rolls.