Using a kitchen towel, hold the lobster down. With the blade of a sharp chef’s knife pointing towards the head, insert the tip into the top of the head right behind the eyes and press down firmly to split the head in half. Flip the lobster over and, using a sharp knife or kitchen shears, cut the lobster’s body cavity open all the way down to the end of the tail but not all the way in half. Remove any tomalley or eggs by gently washing them under cool water. Crack the claws and transfer belly side up to the baking tray. Repeat with the second lobster.