Cut the lobster tails in half lengthways. Lift the shell off to expose the flesh and brush with a little melted butter.
Place under a preheated grill for 10-12 mins, or until the flesh is soft and the shell turns red.
For the herby butter sauce, mix the mustard, garlic and chilli in a bowl.
Add the softened butter and lemon juice, then the chopped parsley. Beat together until smooth.
Place a tray in the middle of the table and place the lobster tails on the tray with the shell facing up. Spoon over half of the herby butter sauce and top with a fresh lemon wedge.
Spread a generous layer of the herby butter sauce over the tails, then serve with lemon wedges to squeeze over.
Bring the remaining half-cup of herby butter sauce to the table, and hand out sauce spoons.
Serving Suggestions: Serve with lemon wedges and extra parsley, and the herby butter sauce.