Prep lobster tails.For Shell On: Use sharp kitchen scissors to cut from the top open end to the tail fins. Use a large sharp knife to cut down along that slit all the way through, lengthwise. Remove legs.

For Shell Off: Use sharp kitchen scissors to cut from the top open end to the tail fins. Gently pry open the shell and pull the lobster meat out.

In large enamel pan, melt butter over medium heat.

Add garlic, salt and pepper to butter. Place lobster into butter, shell side up if applicable.

Add lemon wedges around lobster tails.

Spoon butter over the lobster tails while cooking. Pro Tip: use a turkey baster instead of spoon for a more efficient way to coat the lobster in melted butter.
If butter starts to boil, reduce heat to simmer.

For shell on lobster tails: Cook 8-10 minutes, flip shell side down then cook 2 more minutes or until done.

For no-shell lobster tails: Cook 8-10 minutes, flipping several times until cooked through.

Sprinkle with salt, pepper and chives.