Select fresh or frozen wild-caught lobster tails, ensuring they feel firm and heavy. If frozen, defrost them overnight in the fridge or place in cold water for about 30 minutes.

Carefully split the lobster tails down the center using kitchen shears, exposing the tender meat inside. Lightly season with salt and pepper.

Melt unsalted butter in a small saucepan over low heat, then add minced garlic and optional fresh herbs, keeping warm.

Preheat your grill to medium-high heat (around 400°F). Clean the grates thoroughly and oil them to prevent sticking.

Place lobster tails flesh-side down on the grill and cook for 3-4 minutes until grill marks appear. Flip, baste with garlic butter, and grill for another 4-5 minutes.

Once grilled, brush with more garlic butter and squeeze fresh lemon over each tail. Garnish with herbs and serve hot.