Prepare the lobster tails by cutting away the ribbed membrane with kitchen shears and removing the lobster meat from the shells.

Rinse and pat dry the lobster shells.

Devein the lobster meat if necessary.

Rinse and pat the lobster meat dry.

Sprinkle the lobster meat with lemon juice.

Melt butter with minced garlic in a small saucepan and remove from heat.

In a shallow bowl, combine breadcrumbs, salt, pepper, dried thyme, dried marjoram, dried oregano, dried basil, dried rosemary, dried sage, garlic powder, cayenne, and Parmesan cheese.

Roll the lobster meat in the garlic butter.

Dredge the lobster meat in the bread crumb mixture and return to the shells.

Grill the lobster tails, shell sides down, on a rack set 4-6 inches over glowing coals, turning occasionally, for 10 minutes.

Cover the grill and grill the lobster tails for 5-10 minutes more, or until just cooked through.