Lobster Tails with Chili-Butter Sauce

Using sharp kitchen shears, carefully cut through top of lobster shell. Open shell and carefully pull out the meat leaving it attached at the tail end. Close shell and rest the meat on top of shell. With a sharp knife, make a 1/2-inch-deep cut down the length of the lobster meat. Repeat with the other lobster tail.

Place prepared lobster tails on a baking sheet and brush with melted butter. Sprinkle with chili powder and sea salt.  

Bake 15 minutes or until internal temperature of lobster meat reaches 145 degrees.  