Insert a wooden skewer into the lobster tails to prevent them from curling.
Fill a large saucepan with water and add 1 teaspoon of salt for each gallon of water.
Once the water has reached a fierce boil, drop the tails in and cook for 4 minutes.
Drain the tails and position them on their backs once they have cooled slightly.
Using a sharp knife, split the soft top shell of the tail lengthwise down the middle, but leave the hard shell underneath intact.
Pour some melted butter and lemon juice over the meat of the tails or brush a marinade of lemon juice, olive oil, salt, pepper, garlic powder, and paprika over the meat and place shell side down onto a pre-heated grill.
Grill for approximately to 8 minutes with a medium-high heat, or until the meat is opaque, no longer transparent and firm to the touch.
The tails may be turned over halfway through cooking if desired.
Remove from the grill and serve hot with lemon and melted butter.