To thaw lobster tails, place in glass baking dish; cover and cook on defrost (4) for 5 minutes.
Let sit for 5 minutes or until thawing is complete; then carefully slit shell lengthwise down the middle and pry open with fingers.
Carefully grasp end of meat, pull out in one piece and place on top of shell.
In glass custard cup, cook butter on roast (7) for 2 minutes.
Add shallots and garlic.
Cook on high (9) for 1 minute, then add lemon juice.
Place lobster tails in baking dish and pour butter mixture on top.
Cover; cook on high (9) for 2 minutes or until opaque.
Let stand to complete cooking.
Note that over cooking causes lobster to toughen.
Strain butter and serve as accompaniment.