Pat the lobster tails dry. Using sharp kitchen scissors, cut down the center of the top shell and gently lift the meat out, resting it on top of the shell.

Brush each tail lightly with olive oil and sprinkle with salt and pepper.

Grill to medium-high (about 400°F) or set oven broiler on high with the rack 6–8 inches from the heat. You can also steam or boil (see tips).

Grill/Broil: Place tails meat-side down first for 3–4 minutes, then flip and cook meat-side up for another 3–4 minutes. Total 6–8 minutes for 4–6 oz tails. Larger tails may need 8–12 minutes.

Steam: Steam for 6–8 minutes (small tails) or until opaque throughout.

Boil: Immerse tails in rapidly boiling salted water and cook 4–6 minutes (depending on size) until opaque.

The lobster is done when the meat is pearly white and firm. If you use a thermometer, aim for an internal temp of ~140–145°F.

While lobster cooks, melt 4 tbsp butter in a small saucepan over low heat.

Add minced garlic and cook gently for 1–2 minutes until fragrant (do not brown).

Stir in lemon juice and Dijon mustard, simmer gently for 30–60 seconds.

Remove from heat and stir in parsley, chives (if using), and a pinch of salt and pepper.

Spoon warm butter sauce generously over cooked lobster tails.

Add a final squeeze of lemon and a sprinkle of parsley. Serve immediately with lemon wedges.