Broiled Lobster Tails

Place rack in top third of oven. Preheat broiler to low. Line a rimmed baking sheet with foil. Using kitchen shears, cut along the length of each lobster tail shell; do not cut through wide end of tail. Using a knife, make a shallow cut in the meat, leaving the fan intact. Remove the vein running through the tail. (If needed, rinse the lobster tails under cold running water. Drain and pat dry with paper towels.) Using your fingers, loosen the meat from the shells, but do not remove. Place the tails on the prepared baking sheet.

Combine butter, Parmesan, shallot, tarragon, brandy (or cognac), garlic and mustard in a small bowl. Mash with a fork until well combined and the brandy (or cognac) is absorbed into the mixture. (Or see Variations, below). Divide the butter mixture equally among the lobster tails, spreading it evenly over the lobster meat.

Broil the tails until the lobster meat is plump, opaque and pulling away from the sides of the shells, 6 to 8 minutes. Transfer the tails to a serving platter. Spoon any melted butter from the baking sheet over the tails.