With a sharp knife, cut lengthwise through the top shell of a lobster tail, cutting halfway through the flesh, but not through the bottom part of the shell. Carefully spread the cut side of the shell open and pull out the meat, being careful to remove it in one piece. Close the empty shell and place it on a baking sheet. Set the lobster meat on top of the empty shell (as shown in the photograph). Repeat with the remaining three lobster tails. Combine the remaining ingredients in a small bowl; brush it on the lobster meat. (Lobster can be prepared, up to this point, several hours in advance and kept stored in the fridge until needed.) Set the oven rack 6 inches below the broiler. Preheat the broiler. Broil the lobster tails for 4 to 5 minutes, or until just cooked through. Serve with lemon wedges and, if desired, melted butter for dipping.