In a bowl, mix together all the ingredients for the ginger-lime butter. Set aside.
Use kitchen shears to cut the centre top of the lobster shell and stop just before the last ring at the end of the tail.
Use your fingers to pull out the meat (like a sausage) from the wall of the shell except at the tip of the tail; this will keep the meat attached to the shell.
Close the shell and lay the meat on top.
Place the lobster tails on a sheet pan, meat side up.
Season with salt and pepper; spread a generous layer of the ginger-lime butter.
Broil in the oven or on a barbecue at medium heat for 8 to 10 minutes.
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