Preheat your grill to 450°F. Rinse the dethawed lobster tails in cold water to remove any grit. Pat dry. Using sharp kitchen shears cut the lobster shell down the middle to the end of the back.
Stick a long toothpick or wood skewer into the meat of the tail, leaving a bit hanging out. Slowly and carefully crack the shell open to expose the meat. Using the end of the skewer, raise the meat and place in on top of the shell. Rinse again with cold water and pat dry. Brush with olive oil and sprinkle with a few rounds of salt and pepper.
Place a grill mat onto the grill. If you do not have one brush the grill with a bit of olive oil to prevent from sticking. Grill the lobster tails on each side for 6 minutes each. The meat will be done when it is white and opaque.
Remove the lobsters from the grill and place them on a serving tray. Brush liberally with the herbed garlic butter. Serve with your favorite seafood sides. We made creamed spinach and purple potatoes. Enjoy!