1. Prepare the grill for direct cooking. For charcoal grilling, fill a chimney starter with charcoal and light. Once the coals are ready, pour them evenly over the charcoal grate. Set the cooking grate over the coals. For a gas grill, set the burners to medium heat. Preheat for 10 minutes and then clean and oil the cooking grate.
2. Using kitchen shears, cut away the middle undershell, exposing the meat.
3. Thread a skewer through the length of the tail.
4. Drizzle olive oil over the meat and season with salt and pepper.
5. In a small bowl, whisk together the butter, parsley, and lemon juice.
6. Place the lobster flesh side down on the grill and cook for 5 minutes.
7. Turn over, drizzle the butter mixture over the lobster, and cook for an additional 3 – 4 minutes, or until the meat is opaque and the shell has turned bright orange. If you prefer to use an instant read thermometer, it should register 140˚F at the thickest part of the tail meat.

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