Preheat grill for medium-high heat.
Using sharp kitchen shears, make a vertical cut from the top to about ¼ of an inch above the tail. Do not cut through the tail. If you so choose, you can make diagonal cuts on both sides (about 1/4 -1/2 an inch) and gently part the shell, and pull the lobster meat on top. The shell will serve as a platform with the exposed flesh on the top.
Blot exposed flesh portion gently with a paper towel to remove any excess moisture.
Combine melted butter with remaining ingredients. Let stand for 1-2 minutes to give the salt time to dissolve. Stir one again.
Generously brush the mixture onto the exposed flesh of the lobster tails.
Place onto grill and cook for 5-8 minutes, depending on the size of the tails. Once the shell turns bright pinkish-red tone and the internal temperature of the lobster meat reaches 140 degrees, they are done.
Remove tails from the grill and place onto a clean platter. Serve with freshly cut lemon wedges and your favorite side dish.