Thaw lobster tails in the refrigerator if frozen
Rinse the tails under cold water
Pat the shells and meat dry with paper towels
Use kitchen shears to cut the top shell lengthwise down the center
Stop cutting at the tail fin
Gently loosen the meat from the shell with your fingers
Lift the meat slightly and rest it on top of the shell
Keep the bottom end attached to the tail
Remove the dark vein if present
Brush the meat with melted butter or oil
Season with salt, pepper, and desired spices
Insert a skewer lengthwise through the tail to prevent curling
Preheat the grill to medium-high heat
Oil the grill grates before cooking
Place the lobster tails meat-side up on the grill
Grill until the meat is opaque and firm
Remove from the grill when fully cooked