Cut open the top of each lobster tail. Pull meat away from the shell, leaving meat attached at the end. Rinse lobster tail and place meat on top of shell.
Sprinkle lobster meat with lemon juice, salt, and pepper. Place 1 pat of butter on each tail. Refrigerate until ready to cook.
Melt remaining butter in a small saucepan. Add crushed garlic and simmer. Reserve half for basting and half for dipping.
Cook lobster tails on the grill or bake over indirect heat, with the cover closed. Baste frequently with garlic butter.
Lobster tails are done when the meat is opaque and firm to the touch, about 8-10 minutes.
Serve with lemon wedges and remaining garlic butter for dipping.
