1-Step 1: Thaw and prep the lobster tails. Start by making sure your lobster tails are fully thawed if they were frozen. The easiest method is to thaw them overnight in the refrigerator, but you can also submerge them in cool water for 25 to 30 minutes, refreshing the water a few times as it warms up. Once thawed, pat the tails dry so they grill better. Use kitchen shears to cut the shell down the center to the fin. Be careful not to cut into the meat. Then gently crack the shell open like a book and lift the lobster meat slightly out of the shell, leaving it attached at the base. Season the exposed meat with kosher salt.

2-Step 2: Heat the grill. Preheat your grill to medium-high direct heat, about 450 to 500°F, and clean the cooking surface well. A hot, clean grill helps the lobster cook quickly and gives you those beautiful grill marks without sticking. This recipe works best on gas or charcoal grills with direct heat. If you are cooking for a group, keep the surface hot and ready so every tail cooks evenly.

3-Step 3: Make the lemon garlic butter. While the grill heats, melt the 1/2 cup unsalted butter in a skillet over medium-high heat. Add the 2 cloves of finely chopped or grated garlic and the zest of 1 lemon. Season with kosher salt and ground black pepper, then cook for 1 to 2 minutes until fragrant. Keep the heat moderate so the garlic softens without burning. You want the butter to smell amazing and taste bright, not bitter. If you like a little extra richness, make a second small batch for serving at the table.

4-Step 4: Grill the lobster tails cut-side up. Place the lobster tails on the grill with the cut side facing up. Close the lid and grill for 4 to 6 minutes. During this first stage, the lobster starts cooking gently while staying juicy. After a few minutes, baste the meat generously with the lemon garlic butter. That buttery layer helps keep the lobster moist and adds a ton of flavor. If you are cooking for someone who loves bold seafood, do not be shy here.

5-Step 5: Flip and finish cooking. Flip the lobster tails so the cut side is down on the grill. Close the lid again and grill for another 4 to 6 minutes. The exact time depends on the size of the tails, so an instant-read thermometer is your best friend. Cook until the internal temperature reaches 135 to 140°F. This helps prevent overcooking, which can make lobster rubbery fast. A good rule is about 1 minute per ounce per side, but always trust the thermometer first.

6-Step 6: Baste again and serve. Brush the lobster with more lemon garlic butter right before removing it from the grill. Transfer the tails to a platter and spoon on any extra butter from the skillet. Finish with finely chopped fresh chives and grilled lemon wedges if you have them. Serve immediately while the lobster is hot, juicy, and glossy. If you want a full meal, pair it with a simple salad, rice, roasted potatoes, or one of your favorite make-ahead sides. For another great seafood pairing idea, you might also enjoy these essential grilled seafood recipes.