1. In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside.
  2. Par boil the lobsters for 2 minutes each. Unless you feel confortable taking a cleaver to live lobster…I don’t. Take the lobsters out and using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.
  3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Place lobster halves (flesh side down) and claws on grill and cook for 3 minutes. Turn over lobster halves and claws and spread each with some of the cilantro–chile butter; continue cooking until cooked through, about 3 minutes more. Serve with lime wedges.