1. Remove the cooked lobster meat from the shell and chop it coarsely into rough pieces, roughly 1-inch (2.5 cm) chunks.
2. In a cast-iron skillet or heavy saucepan over medium heat, melt 3 tablespoons (45 g) of butter until it is fully liquid and just beginning to foam, about 1-2 minutes. Do not allow the butter to brown.
3. Add the chopped lobster meat to the pan and heat through, stirring gently, for 3-5 minutes, until the meat is warmed throughout and visibly steaming. The lobster should feel hot to a quick finger-test and any translucent areas should be opaque.
4. Season with salt, pepper, and a squeeze of lemon juice to taste. Stir to combine.
5. Transfer to a warmed serving plate and garnish with the reserved lobster claws. Serve immediately.
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