Preheat grill over medium heat. In a small bowl, combine all ingredients; butter, olive oil, garlic, lemon juice, chives, sriracha, Creole, soy sauce, salt and pepper. Mix until fully combined. Set aside.
Using kitchen sears or scissors, cut top of lobster shell lengthwise down the center but no further to the tail. Cut the shell again at an angle away from the center on both sides downwards to loosen meat from shell, keeping the fin end attached; lift the meat and lay over shell.
Rub the lobster meat with the olive oil-garlic mixture making sure all part is covered with the spice blend. Cover with a plastic wrap and let it marinade in the fridge for about 25-30 minutes.
Lightly oil grill grate, place lobster on the preheated grill flesh side down and grill for about 8-10 minutes, on medium heat or until meat turns pink and opaque. Lightly basting lobster frequently with marinade. Carefully flip lobster tails and grill for an additional 3-5 minutes. Lobster is ready when it is opaque and firm to the touch.
Serve with salad, roasted corn, Spanish rice, broccoli, asparagus or any veggies of your choice.