2) Using kitchen scissors or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise, taking care not to cut through the bottom shell. Gently pull the shells apart.
3) Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 4 tablespoons of the clarified butter. Wrap the lobster tails in heavy-duty aluminium foil. Place under the grill for 12 to 15 minutes or until the lobster meat is opaque.
4) Place the remaining clarified butter in dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
Clarified Lemon Butter:
In a small, heavy based saucepan, heat the butter over a medium-low heat. Pour the mixture into a glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.