Thaw the lobster tails.

Preheat your griddle or grill to about 400 degrees F.

Using either kitchen shears or a sturdy kitchen knife, split the underside of the tails, stopping just before you hit the tail shells.

Butterfly the meat, ensuring not to cut through to the back of the shell. Do not cut all the way through the meat.

Baste the exposed meat with the lemon and butter sauce.

Set the lobster tails on the grill meat-side down, and grill for about five minutes or until the meat turns opaque and the shells red.

Flip the tails so that the shell-side is down. Baste the exposed meat with more butter sauce.

Grill for about another five minutes or until the meat has turned completely opaque/white. The meat is done when it has reached a temperature of 140 degrees F.

Remove the lobster tails from the grill and allow them to rest for about five minutes before serving.

In a small, dry cast-iron pan, roast garlic cloves with skin. Remove skin once slightly charred and cooked through.

Grate the cloves and set aside.

In a small saucepan over low heat, melt butter.

Add the grated garlic to the melted butter. Whisk until combined.

Add the lemon juice and black pepper.

If desired, add the grated Parmesan cheese.

Stir and serve alongside the lobster tails.