Foodnetwork.com features an excellent recipe for grilled lobster tails with herb butter by Patrick and Gina Neely. The recipe involves making a garlic herb butter and spooning it onto butterflied lobster tiles while they grill over medium-high heat. It takes about 20 minutes to prepare.
Preheat a grill to medium-high heat. In a small bowl, blend together 1 stick of salted room-temperature butter with 2 tablespoons of chopped chives, 1 tablespoon of chopped tarragon leaves, 1 minced clove of garlic and a dash of hot sauce. Add freshly ground black pepper to taste. Cover with plastic wrap and set aside.
Butterfly 4 7-ounce lobster tails, cutting the soft underside of the shell long-ways down the middle. Cut through the meat partially. Insert a metal skewer through the tail so it stays straight while cooking. Brush with olive oil and kosher salt.
Place the lobster tails open side down on the grill and cook for about five minutes until the shells turn bright in color. Flip the tails and spoon the herb butter evenly onto each of the butterflied tails of meat. Grill for another four minutes until the lobster meat is opaque and white in color. Garnish with uschive sprigs, and serve with herb butter and lemon wedges.