Baked Lobster with Buffalo Chive Butter

I am obsessed with fire-baked lobster tails. They not only look insanely good, but also taste insanely good! For this recipe, I recommend grabbing some cold-water tails instead of warm-water because, though smaller, they have a lot more flavor. The warm-water tails (which I cook often) are not as sweet. You want that sweetness to counteract the salty and savory flavors added from the buffalo chive butter. Use kitchen shears to butterfly the tails, which will help preserve the meat underneat