Thaw frozen lobster tails to room temperature. You can thaw the lobster tails in your refrigerator overnight. Another way to thaw is to place the lobster tails in a water bath. Be sure to place the tails in a secure zip lock bag or plastic bag tied with a knot, so that water does not penetrate the bag and mingle with the lobster meat. Place the bag in a bowl filled with warm water until the meat is thawed. Do not use hot water—this will cook
Splitting the shell. Put the lobster tail on the back (shell side). With a knife or scissors, cut up the belly to expose the meat. Gently pull the meat out of the shell or bend both sides of the shell back and the meat will pop out of the shell and you are ready for the grill.
Oil the barbecue grate generously to prevent sticking. Turn a gas grill to medium-high heat. If you’re using a charcoal grill, heat the coals ahead of time, then distribute the coals evenly so the heat is even.
Baste the lobster tails. Create a sauce made of butter and spices and generously coat the meat before you place it on the grill to help the meat cook evenly and not dry out.
Place the lobster tails on the hot grill with the flesh side down. Cook the lobster tails for 4 to 5 minutes, or until you can see light grill marks. Turn the lobster tails over so the shell side faces down. Cook the lobster tails for 3 to 5 minutes, or until the meat is
opaque and firm. Baste the tails often.
Serve with butter and lemon or your favorite condiments!