Cut a slit in the underside of the tail. Remove the meat, using a fork if necessary to loosen it from the shell, pulling the meat from the wide end to the tail tip. Heat the butter in a large fry pan over medium high heat. If desired, let the butter brown but be careful not to burn. Add the lobster tails and sauté until done, about 5 minutes, turning a couple times to cook evenly. Sprinkle with salt and pepper. Serve immediately, spooning a little of the hot butter over each tail.

Note: Don't throw away those shells. Cook them in a little water and save the broth for your next seafood chowder.