To grill lobster tails, use kitchen shears to cut through the underside of the shell, exposing the meat. Brush the tails with seasoned butter. Skewer the lobsters, place them over medium-high heat on a grill, and cook for about 5 minutes or until opaque. Brush with more butter before serving.
Prepare the lobster tails by cutting down the soft underside of the lobster tail, then cutting about halfway through the exposed meat. Use your fingers to press the shell and meat apart slightly. Insert metal skewers down the center of each tail, then brush each lobster tail with melted butter. Season the butter to your taste with salt, pepper, herbs, garlic and lemon, or mix the butter with flavorings such as Sriracha sauce, chimichurri sauce or a spicy mustard sauce.
Prepare a grill for medium-high heat. Place the skewered lobsters, cut side down directly over the fire on the grill. Grill for about five minutes, or until the lobster shells are bright red. Flip the lobster tails over, and brush with more melted butter. Continue to cook until the meat is fully opaque. Serve hot. Serve the grilled lobster tails with lemon wedges and more melted butter, if so desired.