The Best Grilled Lobster Tails

If using wooden skewers, soak them in water for 30 minutes before grilling.

Prepare a grill for medium-high heat and brush the grill grates with oil.

Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until sizzling, about 30 seconds. Remove and stir in the lemon zest and juice. Let cool slightly, about 5 minutes, then stir in the parsley, chives and cayenne. Keep warm.

Using a pair of kitchen shears, cut lengthwise through the top of the lobster shells, then pull the shells apart slightly to expose the lobster meat. Use a knife to cut almost but not completely through the tails and push the cut sides open slightly. Insert a skewer lengthwise through each side of the tails to keep them from curling during grilling. Brush all over with olive oil and sprinkle lightly with salt.

Grill the tails meat-side down until the shells begin to turn red all over, 4 to 5 minutes. Flip, then brush the meat generously with the butter. Cover with the lid and grill until the meat has just turned white, about 3 minutes. Flip once more, brush again with the butter and grill until the shells are bright red and the meat is just cooked through, about 1 minute more.

Remove the skewers and serve with any extra warm butter on the side.