To prep the lobster tails, use kitchen shears to cut down the top of the shell to the point where the tail fan connects. Do the same on the underside of the tail. Push the tail meat up from below.
Broil the lobster tails basting occasionally with a butter/lemon juice mixture. The butter/lemon juice mixture that drips down onto the sheet pan and browns is very tasty, so I always try to scoop up as much of that as possible to put on the top of the tails.
The cheesy artichoke bread is just a simple mixture of equal parts of room temperature cream cheese, room temperature, shredded Monterey jack cheese, and chopped artichoke hearts which I put on baguette slices and broiled.
Throw in a mixed green salad, and you've got a simple but tasty dinner.
