Thaw lobster tails in the refrigerator overnight if frozen
Pat tails dry with paper towels
Preheat grill to medium-high heat (about 400–450°F / 200–230°C)
Use kitchen shears to cut lengthwise through the top shell, stopping at the tail fan
Gently pull the meat upward and over the shell, keeping it attached at the bottom
Brush lobster meat and exposed shell with melted butter or olive oil
Season with salt and black pepper
Optional: add garlic, paprika, lemon zest, or a squeeze of lemon
Place tails on the grill cut-side down (meat facing up) using tongs
Grill with the lid closed as much as possible
Cook until opaque and the meat reaches 140–145°F (60–63°C), about:
4–6 oz tails: 5–7 minutes
6–8 oz tails: 7–9 minutes
8–10 oz tails: 9–11 minutes
Do not overcook; avoid going past 150°F (65°C)
Baste with additional melted butter during the last 1–2 minutes
Remove tails and let rest 1–2 minutes
Serve immediately with melted butter and lemon wedges