Cut straight down the top of the shell to the tail using sharp kitchen scissors, stopping just before the fins. Using your finger or a small utensil, release the lobster from the shell.
2 8-ounce Lobster Tails
Gently pull the lobster up through the top so it rests puffed out on top of the shell.
Melt unsalted butter in a small bowl. Mix in Cajun seasoning and parsley.
Generously coat the tails with half of the mixture. Set the remaining half of the sauce aside for later.
Heat grill to medium high heat. Place the tails on indirect heat for 10-15 minutes. The internal temperature must reach 140°F, so use a grilling thermometer to check the meat before removing it from the grill.
Once the lobsters are finished cooking, top with the remaining butter mixture, and serve.
Notes
The internal temperature must reach 140°F. Be careful not to overcook them, or the meat will become rubbery.
If you struggle with prepping the shell, you can cut a small channel out of the top to make it easier to pull out the meat.
Or, completely remove the bottom of the shell, pull the flesh all of the way out, then flip it over to place it back in the shell. This creates a "boat" for the lobster to cook in and absorb more buttery flavor.
Remove the lobster from the refrigerator 20 minutes before cooking to bring it closer to room temperature. It is easier to work with this way.