Instructions

1. Using kitchen shears, cut each top shell down center of back to end of tail, leaving tail fan intact. Remove vein or shell shards; run your finger between meat and shell, loosening meat.
2. Spread each shell slightly open; pull and lift lobster meat off bottom of shell and place meat on top (be careful not to pull tail out completely). Sprinkle each tail with salt and pepper.
3. Heat oil and 2 Tbsp butter in a large skillet over medium-high heat. Cook lobster, flesh side down, 2 minutes or until edges are golden brown; flip tails over, cover skillet, and cook 1 to 2 minutes or until shells are pink and meat has just cooked through.
4. Remove tails and set aside, reserving juices in skillet.
5. Add 6 Tbsp butter to reserved juices, and cook just until melted. Cook garlic in hot butter 1 minute or until fragrant. Stir in lemon juice; remove from heat.
6. Spoon juices over lobster; garnish with thyme, and serve with remaining skillet juices.