Wearing nitrile gloves, use a kitchen shears to gently cut the back shell of each lobster tail down to the tail fins.
Lift and separate the shell from the meat.
Still wearing gloves, use your thumbs and/or fingers to gently loosen the tail meat from the inside of the shell, all around, but leave attached at the tail fin end.
Lay the loosened meat on the top of the split shell.
Mix all ingredients of the seafood baste in a small bowl.
Brush seafood baste on the meat of each tail.
Place the prepared tails on a broiler pan; broil ~8 minutes.
Serve with melted or drawn butter for dipping; add lemon juice, seafood seasoning and/or garlic powder to your taste; or melt remaining baste for dipping.
