Need some help- lobster tails

I like them on the grill too

As others said grill them. Cut down the middle and split, but you want to get rid of the tomalley(guts) in the heads. Serve with seasoned drawn butter.

Baking is more forgiving if you've never done lobster before

I've also taken a kitchen shears or scissors and cut down both sides of the bottom (where the shell on each side meets the underside) in order to expose the flesh on the bottom, skewer them so they don't curl as mentioned, then start them on the grill flesh side down over direct heat for maybe only a minute or slightly more, just enough time to add the grill flavor. Flip them over and move them to a lower, indirect heat and drizzle some melted butter (preferably clarified) onto the now face up meat. The shell will retain the butter and the tail will continue to pick up grill flavors as it poaches in the butter.

The real key is to not overcook it. Treat it like it's a big ol' skrimp.

Thanks, folks!

I will be getting to work on these before long.

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Shell side down first, then meat side just for appearances down

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Why lose all of that great butter/liquid from the shell by turning it upside down at the end? I see it more like a steak in that you achieve those great grill marks/visual presentation first, then do what you need to do to get the protein to the desired temp.