Using strong kitchen sheers, slice through the top of the lobster shell (not the meat), down the base of the tail, stopping just before the last ridge of the tail. Don’t slice through the end, where it fans. Carefully pry open the shell a bit without breaking it and lift the meat up and out, leaving the very end attached. Prop the meat on top of the shell and place them on the baking sheet. Repeat with remaining lobsters.

Heat 4 tablespoons of butter over medium-low. Saute the carrot, celery, onion, and bell pepper, stirring often, until they begin to soften, about 5 minutes.

Add the garlic, splash with Worcestershire sauce, and lower the heat. Saute for another minute.

Add the salt, pepper, paprika, and cayenne.
Saute for a few more minutes and add the fresh herbs.
Remove from heat and allow it to cool for 5 minutes.

Add the sautéed vegetables and seasonings to a food processor along with the remaining butter. Process until smooth, scraping down the sides as necessary.

Spread a tablespoon of the Cajun butter over the meat of each lobster.

Bake 12-15 minutes.

Serve with extra Cajun butter on the side.