From Maya Krampf at wholesomeyum.com (lobster), and Lisa Bryan at downshiftology.com (sauce)
(with minor edits by me to avoid problems on your first try. Image is my dinner table)

Lobster

Ingredients

• 4 large lobster tails (about 10 oz each)
• 1/4 cup salted butter (1/2 stick, melted)
• 2 cloves garlic (crushed)
• 2 tsp lemon juice
• 1/2 tsp paprika
• 1 pinch cayenne pepper

Instructions

1. If frozen, thaw lobster tails in refer overnight or submerged in cold water outside refer for 30 minutes.
2. Preheat oven to broil. Rinse the thawed lobster tail shells. Set oven rack height so that prepped tails (see next step) on a lipped baking sheet will be 4 to 5 inches away from broiler heat element.
3. Butterfly the top of the lobster tail shells with kitchen shears (sanitized sheet metal snips will work, but regular scissors won't). Cut down the center of the shell lengthwise, starting from the end opposite the tail fins. Continue cutting the shell until you reach the tail but don't cut the tail fins. Spread the split top shell away from the tail meat with your fingers. I find that an upside down soup spoon works well to spread the shell where it's tight by the tail fins... and to break the bottom shell away from the meat too. Put your fingers inside the split top shell and gently lift the meat up through the split top shell and away from the bottom shell, but the meat must stay attached by the tail fins. Close the split shell below the meat, and place the butterflied tail on the lipped baking sheet. Repeat for the other 3 lobster tails.
4. In a small bowl, whisk together melted butter, garlic, lemon juice, paprika, and cayenne pepper. Brush the mixture onto the exposed lobster tail meat.
5. Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of the heaviest individual tail. For example, let's say you're only broiling 2 lobster tails... a 10 oz tail, and a 12 ounce tail. Broil time would be about 12 minutes for all tails... regardless of how many tails you're broiling.

Hollandaise Sauce

Ingredients

• 3 egg yolks
• 1 Tbsp lemon juice
• 1 Tbsp dijon mustard
• 1/4 tsp salt
• 1 pinch cayenne pepper
• 1/2 cup butter
• 1 tsp parsley flakes

Instructions

• Melt butter in a covered microwave safe bowl in microwave oven.
• Combine the egg yolks, lemon juice, dijon mustard, salt, cayenne pepper, and butter in small saucepan and whisk vigorously for about 5 minutes.
• While continuing to whisk, slowly drizzle melted butter into the saucepan.
• While again continuing to whisk, heat the saucepan on medium-low heat until the mixture is warm. Be careful not to boil, and not to stop whisking.
• Pour entire saucepan of sauce over lobster meat. Hollandaise sauce leftovers don't keep well.
• Sprinkle parsley flakes atop the sauce on the lobster meat and on any pooled sauce on the plate.