Combine melted butter, minced garlic, 2 Tbps parsley, and salt in a bowl; mix until fully combined. Set aside 1/2 as a reserve to be used for serving.

Preheat grill to medium-high heat and lightly oil the grate.

To butterfly lobster tails, cut lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. Flip them over and cut lenghtwise through the centers of the legs. Flip back over, with the back of a spoon, press shell halves of the tails apart from the meat. Pull meat out of the under the shells and place on top of the shells. See video.

Place lobster tails on the preheated grill with the cut shell sides with meat up. Brush tails with butter mixture. Grill for 5 minutes, then bast again with more butter mixture. Grill until lobster meat is an opaque white color, about 7 additional minutes.

Remove lobster tails from the grill. Serve with the reserved garlic butter, additional parsley and lemon wedges, if desired.