What is a one-sentence summary of the following article?
The pot should be big enough to accommodate your lobster tails. If you don’t have a steamer basket, you could use a small metal colander to keep the tails from being submerged in the water. The amount of water will vary based on how large the pot is, but aim to fill it a couple inches. The basket or colander should keep the lobster tails out of, but close to, the water. Then, cover the pot with the lid and bring the water to a boil on medium-high heat. Use sharp kitchen shears to cut the exoskeleton, or shell, of the lobster tail down the center. Avoid cutting the meat or cutting into the tail fan. Spread the shell apart with your hands, then pull or cut out the vein running down the middle. Remove the lid and carefully add the lobster tails to the steamer basket or on top of the colander. The size of the lobster tails dictates how long they should cook for.  Cook 3-6 oz. (85-170 g) tails for 4-6 minutes. Cook 6-7 oz. (170-198 g) tails for 6-8 minutes. Cook 8-10 oz. (227-283 g) tails for 8-10 minutes. Cook 10-16 oz. (283-454 g) tails for 9-11 minutes. Cook 16-20 oz. (454-567 g) tails for 10-12 minutes. Once the cooking time is up, remove the pot from the heat and turn off the burner. Carefully remove the lobster tails using tongs. Check to make sure the meat in the center of the tail is fully cooked—it should be an opaque, white color. If it’s not, steam them for another minute or 2. To make drawn butter, simply melt the butter over low heat. You can flavor it with lemon juice or salt and pepper, if desired. Then, dunk the lobster tail meat in the butter and enjoy!
Put a steamer basket in a large pot with a tight-fitting lid. Add 2 inches (5.1 cm) of cold water to the pot and bring it to a boil. Cut the lobster tails down the center and remove the vein. Place the lobster tails in the steamer basket and cook for 4-12 minutes. Remove the lobster tails with tongs. Serve the lobster tails with drawn butter.