Thaw lobster tails if frozen (refrigerator overnight or under cold running water)
Preheat oven to 425°F (220°C) or grill to medium-high heat
For oven-baked: place tails on a baking sheet lined with foil or parchment
For oven-baked: cut through the top shell lengthwise, stopping at the tail fan; gently loosen meat and lift it upward
Brush meat with melted butter or olive oil; season with salt, pepper, and optional garlic powder or paprika
Bake 8–12 minutes for thawed tails (about 1 minute per ounce; cook until meat is opaque and firm)
For broiled finish (optional): broil 1–2 minutes for light browning
For grilled: oil grill grates; cook tails shell-side down 4–6 minutes, then flip and cook 2–4 minutes
Check doneness: meat should be opaque and reach 140–145°F (60–63°C) if using a thermometer
Remove immediately and rest 1–2 minutes
Serve with melted butter, lemon wedges, and optional chopped parsley