Use kitchen shears to cut down the center of the shell, starting at the fan and stopping just before the tail fins. Pry the shell open gently and loosen the meat with your fingers, then pull it up and rest it on top of the shell, leaving the base attached. This is called 'piggyback' style and helps the meat cook evenly while looking impressive.

Melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1 minute until fragrant but not browned. Remove from heat and stir in lemon juice and chopped parsley. Set aside half for basting and half for serving.

Heat your grill to medium-high, about 400-450 degrees F. Clean and oil the grates well - lobster sticks if you skip this.

Brush the exposed meat with olive oil and sprinkle evenly with salt and pepper. Place the tails meat-side down on the grill and cook for 4-5 minutes until you see light char marks and the meat is starting to turn opaque.

Flip the tails so the shell is down. Spoon half the garlic butter over the meat and close the lid. Grill for another 4-6 minutes, until the meat is fully opaque and registers 140 degrees F in the thickest part. Do not overcook - the meat will turn rubbery.

Transfer to plates immediately. Drizzle with the reserved garlic butter, sprinkle with extra parsley, and serve with lemon wedges for squeezing over the top.