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 from shell and place meat on top (be careful not to pull tail out completely). Sprinkle each tail with pepper.
3. Heat oil and 1 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 3 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.