What to do with lobster tails?
My husband talked me into buying a pair of lobster tails to go with our Valentine's Day dinner of chateaubriand, but I've just realized I have no real experience cooking lobster.
Epicurious' listing for lobster recipes is overwhelming, so I'm turning to you, SE. What's a good, simple way of cooking lobster tails? I was planning on just broiling/roasting them in the oven, but any thoughts on sauce/butter flavouring enhancement would be appreciated!
(The rest of the dinner includes pepper/cumin rubbed chateaubriand, garlicky spinach, asparagus, and mashed purple potatoes, if that helps?)