Summarize this article in one sentence.
You can use a gas or charcoal grill to cook lobster. Make sure the grill is clean and there is no food or char left from a previous meal. Place kitchen shears between the exoskeleton, or shell, and the meat of the lobster. Cut down the center of the tail, but leave the tail fan intact. Pry apart the shell and separate the meat from the exoskeleton using your fingers. Then, cut or pull out the vein running through the center of the tail. Use a pastry brush to coat the tail with olive oil. This will help prevent it from sticking to the grill. Season the meat with salt to taste. Carefully arrange the tails cut-side-down on the grill over direct heat. Cook them for 5 minutes or until the shell color brightens up. Then use tongs to flip each lobster tail over. Spoon or brush about 1 tablespoon (15 ml) of melted butter onto the meat of each lobster tail. You could even add chives, tarragon, garlic, or other herbs and spices to the butter first, if you wish. Cook them for another 4 minutes. They’re done when the meat turns an opaque white. Carefully remove the tails from the grill using tongs, then turn off the grill. Transfer the lobster tails to plates. Then, cut a lemon into quarters or eighths and add a wedge or 2 to each plate. Garnish each dish with a few sprigs of chive, then serve with butter and enjoy!
Preheat the grill to medium heat. Cut the lobster tail with kitchen shears and remove the vein. Brush the tails with olive oil, then add salt. Cook the tails cut-side-down for 5 minutes then turn them over. Brush the meat with butter and grill the tails for another 5 minutes. Remove the tails from the grill and serve them with lemon wedges.