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No, No Marinade. Once the tails are thawed, lay them on them on their back or hold them in the palm of your hand and then with a pair of kitchen sissors, cut the bottom of the shell down each side being careful not to cut into the meat. the object is to remove the outer covering of the shell. remove it completely. This should also remove the small side fins as well. You do not have to but I do slide a finger under the meat and lift it out of the shell and then put it back inside. This just makes it easier to get out of the shell after it has been cooked.
One you have done this, sprinkle a little Paprika on the meat. This is for color only. I am not sure it does anything for the flavor but it looks really good.
When you are ready to place it on the grill, start shell side down (this would be the top of the lobster facing down). Spread the tail fins out, again for looks. They will close some until the heat takes over and then they will stay open fanned out. Flip them after about five minutes. Depending on the temperature of your grill you will probably be close to done. take them all off the grill and them stick a toothpick or fork into the meat. If it is done it will be firm and the meat will not stick to try to hold on to the object you are sticking into it. It is does stick, put it back on the grill, meat side down for a minute ot two and the restick.
Melt some butter and draw off the top to dip the meat into while you are dining on it and you will have yourself a great meal.
Enjoy.
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