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To prepare lobster tails for the grill, place tails on cutting board with softer bottom shell facing up. Use a sharp knife to split each lobster tail in half lengthwise into 2 separate pieces. Carefully lift meat to separate and loosen from the shell, leaving tail end near fan connected. Place meat back in shell. If desired, insert a long skewer lengthwise through the meat to keep it from curling when cooked.
Mix butter, lemon juice, chives, garlic powder, crushed red pepper and salt in small bowl. Reserve 3 tablespoons (45ml) of the mixture; set aside. Brush cut sides of lobster meat evenly with remaining butter mixture.
Grill lobster tails, meat-side down, over medium heat until very lightly charred, about 4 to 6 minutes. Turn tails meat-side up. Drizzle some of the reserved butter mixture over meat, if desired. Grill 3 to 5 minutes longer, or until cooked through. Serve with remaining butter mixture and lemon wedges.
Test Kitchen Tip: How do you know when lobster tail is done? Similar to shrimp, lobster is cooked through when the flesh is firm and opaque. The shells will also turn bright red, but likely before the lobster meat is cooked through. Make sure the meat is white, with no translucent gray areas. You can also use a thermometer—when the internal temperature of the meat reaches 140°F (60°C), it’s ready!