Remove any legs or tentacles from the lobster tails.

Lay each lobster tail on a cutting board with the bottom side facing up. Use a sharp knife to cut down the center of the lobster tail, exposing the top lobster meat. This is called butterflying the lobster tail.

Season the exposed lobster meat with salt, pepper, garlic powder, and chili powder. Set aside while you prepare the paste.

In a cast-iron pan over medium heat, melt 1/2 stick of butter.

Add the mustard, soy sauce, minced garlic, chipotle pepper (from a can), adobo sauce (2 teaspoons from the can), and chopped chives to the melted butter.

Mix the ingredients together and let them cook over medium heat for 4-5 minutes.

Remove the pan from heat and stir in 3 tablespoons of mayonnaise until the mixture is creamy and well combined. Keep the paste warm for later use.

Preheat your grill to medium-high heat.

Place the seasoned lobster tails over direct heat on the grill, exposed meat side up.

Grill the lobster tails for 2-3 minutes on each side, being careful when flipping them with tongs to prevent the meat from sticking to the grates.

Before each flip, add a generous layer of the prepared paste on top of the exposed meat side.

Continue grilling the lobster tails, flipping them and adding a layer of paste after each flip, until they are fully cooked through.

Use a food thermometer to check the internal temperature. The tails are done when the temperature reaches 145°F (63°C).

While the lobster tails are grilling, place the halved lemons face down on the grill to achieve grill marks.

Once the lobster tails are done grilling, remove them from the grill.

Squeeze the grilled lemon halves over the lobster tails to add a bright citrus flavor.

Sprinkle chopped fresh parsley over the lobster tails for a pop of color and added freshness.

Serve the grilled lobster tails with the garnish and enjoy the succulent and flavorful experience that comes with every bite!