Move oven rack to the top one-third of the oven and turn on the broiler.
To prepare lobster tails, use kitchen shears to cut through the top of the shell, stopping at the tail. Gently lift the lobster meat out of the shell, keeping the tail attached at the end. You can use your fingers or a spoon to gently separate the meat from the shell. If you are having trouble separating the meat from the shell, flip the lobster tail over and gently press on the ribs. Then flip back and try again.
Lift the meat above the shell, then pinch the shell together and lie the meat on top of the shell. Arrange prepared tails on a baking sheet.
Melt butter and stir in salt, lemon juice, garlic, thyme, and rosemary. Brush all of the butter mixture over the lobster meat.
Place lobster tails under the broiler, broil for about 1 minute per ounce. So for a 5 ounce lobster tail, broil for 5 minutes. Lobster is done when meat measures 135-140 degrees with an internal thermometer. Meat will turn from translucent to white.
Serve immediately with extra lemon wedges and more melted butter on the side for dipping.
