1-First Step: Thaw, rinse, and get your grill ready Start by thawing frozen lobster tails overnight in the refrigerator, or use a sealed bag under cool running water if you need them faster. This is important because grilling from frozen can lead to uneven cooking and tough meat. While the lobster tails thaw, preheat your grill to 450 to 500°F and clean the grates so the shells do not stick. For the best texture, make sure the tails are fully thawed before you begin. Pat them dry with paper towels so the seasoning sticks well and the shell does not steam on the grill.

2-Second Step: Butterfly the lobster tails Use kitchen shears to snip the top shell of each lobster tail lengthwise down the center. Stop at the tail fan so the shell stays intact at the bottom. Gently pull the shell apart and lift the meat slightly out of the shell without detaching it fully. This step helps the lobster cook evenly and gives you that gorgeous restaurant-style presentation. Be careful not to cut into the meat. You want the shell to act like a little tray while the meat sits on top, which also helps keep the lobster juicy.

3-Third Step: Season the lobster and make the butter sauce Season the exposed meat with kosher salt and ground black pepper. Keep the seasoning simple so the natural sweetness of the lobster stays front and center. In a small saucepan, melt the 1/2 cup unsalted butter over low heat. Once melted, stir in the 2 finely chopped or grated garlic cloves and the zest of 1 lemon. Cook for 1 to 2 minutes until fragrant, but do not brown the garlic. Browning can make the sauce taste bitter, and this recipe works best when the butter stays smooth and mellow.

4-Fourth Step: Grill cut-side up first Place the lobster tails on the grill cut-side up and cook for 4 to 6 minutes. This first round helps the meat start to turn opaque while holding onto moisture. Keep the lid closed if possible so the heat circulates evenly around the tails. At this point, baste generously with the lemon garlic butter sauce. Use a brush or spoon to coat the meat well. Frequent basting is one of the best ways to keep grilled lobster tails tender and flavorful.

5-Fifth Step: Flip and finish grilling Flip the lobster tails so the meat side faces down and grill for another 4 to 6 minutes, basting again as they cook. The total cook time depends on the size of the tails, but 4 to 6 ounce tails usually need about 5 to 12 minutes total. A good rule of thumb is about 1 minute per ounce per side. Use an instant-read thermometer to check for doneness. The lobster is ready when the internal temperature reaches 135 to 140°F in the thickest part. Do not overcook, because lobster goes from tender to rubbery very quickly. If you are serving a crowd, this method is easy to repeat for multiple tails at once.

6-Final Step: Rest, baste, and serve Remove the lobster tails from the grill and baste once more with the remaining garlic lemon butter sauce. Let them rest for 2 to 3 minutes so the juices settle. Then serve right away with grilled lemon wedges and finely chopped fresh chives if you like a little extra color and freshness.