Thaw your lobster tails completely if frozen - place them in the refrigerator overnight or run them under cold water in a sealed bag for 30 to 45 minutes. Never grill a partially frozen lobster tail. Pat them dry with paper towels so the butter baste adheres properly and you get clean char marks rather than steaming.

Butterfly the lobster tails by using sharp kitchen shears to cut straight down the center of the top shell from the open end all the way to the tail fan - stop before you cut through the tail. Do not cut the bottom shell. Use your thumbs to gently pry the shell open and loosen the meat, then lift the meat up and rest it on top of the shell while keeping it attached at the base. This exposes the meat to direct flame for gorgeous caramelization.

Fire up the grill and build a two-zone fire. For charcoal, light a full chimney of briquettes or lump charcoal and pile it all on one side of the grill once ashed over. You want the direct zone running at 450 to 500 degrees Fahrenheit - hold your hand 5 inches over the grates and you should only be able to keep it there for 1 to 2 seconds. Let the grill preheat with the lid on for 10 to 15 minutes to get those grates scorching hot.

While the grill is heating up, make your garlic butter baste. Place a small cast iron skillet or saucepan on the cooler side of the grill. Add the butter, minced garlic, smoked paprika, cayenne, lemon zest, and a pinch of salt. Let the butter melt slowly over indirect heat - about 3 to 4 minutes - stirring occasionally until the garlic softens and becomes fragrant. Do not let the garlic brown or it will turn bitter. Pull the skillet to the edge of the indirect zone to keep the butter warm.

Season the exposed lobster meat with kosher salt and freshly cracked black pepper. Brush the shell side lightly with olive oil to prevent sticking. Spoon or brush a generous coat of the warm garlic butter directly onto the raw lobster meat right before they go on the grill.

Place the lobster tails meat-side down directly over the hot coals or flames. You should hear an aggressive sizzle - that is exactly what you want. Grill meat-side down for 4 to 5 minutes without touching or moving them. You are looking for deep char marks and the meat to turn from translucent to white about halfway up. The shell should be turning bright red.

Flip the lobster tails shell-side down using your long tongs. Immediately spoon another generous coating of garlic butter over the exposed meat. Close the lid and continue grilling for another 3 to 4 minutes. The meat should be fully opaque and just starting to pull away slightly from the shell.

Check your internal temp with an instant read thermometer inserted into the thickest part of the meat. You are pulling these at 140 degrees Fahrenheit - this is the sweet spot for lobster that is fully cooked but still incredibly juicy and tender. Pull at 135 degrees Fahrenheit if you want to account for a couple degrees of carryover as you plate.

Rest the lobster tails for 2 to 3 minutes on a cutting board or serving platter before serving - yes, we rest the meat even with lobster, just like we would a steak. Drizzle one final spoonful of that garlic butter over each tail and finish with a shower of fresh chopped parsley. Serve immediately with lemon wedges on the side.