• Heat your Blackstone griddle on low to medium-low heat.

For Steamed Whole Lobster Tails:

• Butterfly the lobster tails - Use kitchen shears to cut down the top middle of each lobster tail shell, taking care not to cut too deep into the meat.Place your thumbs on the cut area, and carefully pull apart to expose the tail meat. Carefully pull the lobster meat out of the shell while keeping it attached at the tail end. Close the shell back up and position the meat on top of the shell.
• Place a wire rack on the heated griddle surface. Set the prepared lobster tails meat-side up on the cooling rack.
• Add a squirt of water to the griddle surface around the rack. Immediately cover with a dome to trap steam.
• Cook for 10-15 minutes until internal temperature reaches 135-140°F, adding more water to create more steam as needed.
• Remove from the griddle and serve with melted butter and lemon wedges.

For Butter-Poached Split Lobster Tails:

• Use a good knife to cut each lobster tail down the middle, creating two equal halves. Remove the meat from the shell, leaving it attached at the tail end to create a cavity in the shell.
• In a small saucepan on the griddle, melt half stick of butter with fresh minced or pressed garlic cloves. Stir the butter occasionally as it melts.
• Place the split lobster tails shell-side down directly on the low heat griddle, so that the shell cavity is facing upwards.
• Carefully pull back the lobster meat from each halved shell, and spoon a generous amount of garlic butter into the shell cavity. Replace the lobster meat back into the buttered shell.
• Cook for 6-8 minutes, occasionally basting with additional garlic butter.
• Optional: Briefly flip the lobster to let the meat touch the griddle surface directly, but don't leave it this way long to avoid toughening. This can help to speed up the cooking time just a bit.
• Pull from heat when internal temperature reaches 135-140°F (see notes). Serve with fresh lemon wedges.