1-First Step: Prepare the lobster tails Start by thawing frozen lobster tails overnight in the refrigerator if possible. If you need them sooner, submerge them in cool water for 25 to 30 minutes until thawed. This helps the meat cook evenly and keeps the texture tender instead of rubbery. Place each lobster tail on a cutting board. Use sharp kitchen shears to snip straight down the center of the top shell, cutting from the open end toward the tail fin. Be careful not to cut into the meat. Once the shell is cracked open, gently pull the shell apart like a book and separate the meat from the shell while keeping the bottom attached if possible.

2-Second Step: Season and prep the butter sauce Season the lobster meat lightly with kosher salt and a little ground black pepper. This gives the seafood a nice base flavor before grilling. In a small saucepan or microwave-safe bowl, melt the butter, then stir in the finely chopped or grated garlic and the lemon zest. The garlic lemon butter is what makes this dish so craveable. If you like a stronger garlic flavor, let the mixture sit for a minute or two so the garlic infuses the butter. Keep a little extra sauce aside for serving so you can baste again at the end.

3-Third Step: Heat the grill Prepare the grill for medium-high direct heat, aiming for 450 to 500 degrees F. This high heat helps the lobster cook quickly and gives it that gorgeous grilled flavor without drying it out. Clean and oil the grates lightly so the shells and meat do not stick. If you are using a gas grill, preheat it with the lid closed for a few minutes. If you are using charcoal, wait until the coals are hot and glowing with light ash on top. Either way, you want steady medium-high heat before the lobster goes on.

4-Fourth Step: Grill the lobster tails Place the lobster tails on the grill cut side up. Grill for 4 to 6 minutes, then baste the meat with the garlic lemon butter. Flip the lobster tails and cook for 4 to 6 minutes more. You can baste again as they finish grilling for extra flavor and moisture. The best way to avoid overcooking is to watch the internal temperature. Pull the lobster when it reaches 135 to 140 degrees F. The meat should look opaque, firm, and just slightly springy to the touch. A little extra carryover cooking will happen after you take them off the grill, so do not wait until they are dry.

5-Final Step: Serve right away Transfer the lobster tails to a platter and baste once more with the warm butter sauce. Add grilled lemon wedges and a sprinkle of finely chopped fresh chives on top. Serve immediately for the best texture and flavor.