When you grill lobster tails use a heavy scissors and cut through the top of the shell from the thick part to the tail. Do not cut the tail. Pull the shell open to expose the meat. Run a skewer lengthwise through the tail to help keep the tail straight. If you are using wood skewers, soak them in water for about an hour before cooking to prevent them from burning.
Have the grill ready at medium heat.
Grill the tails away from the direct heat for 5-8 minutes, top side down.
Turn the tails over and baste with melted butter every couple minutes. Grill for another 5-8 minutes. Total cooking times should be about 1 minute per ounce of tail. If you are cooking more than one tail use the individual weight not the total weight.
For example, if you are cooking two-12 ounce tails, cook for 12 minutes, not 24.
Have a spray bottle of water handy. There will probably be flare ups to put out.
Don’t ruin an expensive meal! Use a meat thermometer. Lobster is done at 140 degrees