Preheat the grill to a direct medium-high heat. Blend 1 stick salted butter, at room temperature, 2 tbsp chopped chives, 1 minced garlic clove, 1 tbsp chopped tarragon leaves, few drops hot sauce, and black pepper then cover with plastic wrap. Butterfly lobster tails down the middle of the shell's softer underside, using kitchen shears. Cut the meat down the middle but do not cut all the way through. Insert a metal skewer down the tail so it stays straight. Brush the tails with olive oil and add a little salt to each. Grill them cut side down for 5 minutes or until the shells are bright in color. Flip over and spoon some of the herb butter on to the meat. Grill for 4 more minutes, or until the lobster is opaque. Serve with lemon wedges and more herb butter on the side.