Rinse and pat tails dry.  Underside, snip off feet and break white ribs by pressing gently.  Back, snip through with scissors end to end to tail.  Spread gently, run fingers inside to release meat from shell.  Spread open and lift meat out without  detaching.  Close shell up and lay meat back on top.  REMOVE VEIN, Butterfly lobster.   BROILER to 500 deg.  Mix melted butter,