Butterfly the tails by cutting lengthwise through the centers of the hard top shells and about half-way through the top of the meat with a kitchen shears.
With your fingers, press shell halves of tails apart. If you see a dark line running down the center of the meat, that is the digestive tract (it may already be completely removed or only partially removed).
In a small bowl, stir butter and sriracha until well combined.
Heat up a hotplate or pan (if you don't have a grill) over high heat (see picture above).
Spread about 1 tablespoon of prepared sriracha butter over the meat of each lobster tail. Place tails on the plate, meat side down, for about 4 to 5 minutes. At this time, the lobster shell should turn bright orange in color.
Flip tails over and spoon another teaspoon of sriracha butter onto the meat of each tail.
Grill it for an additional 3 to 4 minutes, or just until lobster meat is opaque. Do not overcook or the lobster meat will be dry.
Remove tails from plate and allow the lobster to sit for a couple minutes before serving.
Sprinkle with fresh chopped parsley. Serve with fresh lemon wedges for squeezing over the tails and additional reserved sriracha butter if needed.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.