Preheat the oven to 450°F and ready a large, heavy baking tray (known as a half sheet pan).
Chill two 1 ¼ lb live lobsters in the freezer for 15 minutes. Working one at a time, transfer the lobster to a cutting board, belly side down with the head facing you.
Using a kitchen towel, hold the lobster down by the tail end. With the blade of a sharp chef’s knife pointing towards the head, insert the tip into the top of the head right behind the eyes and press down ﬁrmly to split the head in half. Turn the lobster around and cut lengthwise through the tail. Separate the split halves and remove any tomalley or eggs by gently washing them under cool water. Crack the claws and transfer cut-side up to the baking tray. Repeat with the second lobster.
Generously rub each half with 1 Tbsp of olive oil and season with salt and pepper. Transfer to the oven and broil on high until the meat is opaque about 8-10 minutes.
While the lobster cooks, melt the butter in a medium saucepan over medium heat. Remove from the heat and stir in the herbs, lemon zest, and season with salt and pepper. Remove the lobster from the oven and spoon the herb butter over the meat. Serve with lemon wedges and any remaining butter on the side.
*Note, you could also use a whole or split tail in this recipe.