Thaw lobster tails if frozen, then preheat the oven to 425 degrees F.

Each tail is prepared differently for cooking. The meat from the rock lobster is fully exposed on top of the shell for broiling, while the meat of the Maine lobster is left in the shell. To prepare the rock lobster, use kitchen scissors to cut along the top of the shell down to the tail. Crack the ribs of the shell underneath so that you can spread the shell open on top and pull the meat out down to the tail. You may have to use a spoon to pull the meat away from the inside of the shell so that it will come free. Leave the end of the meat attached to the shell when you pull it out, then close the shell underneath it. Now you should be able to rest the meat back down on top of the shell. Cut about ¼ inch deep down the center of the meat so that you can pull the colored part of the meat over, exposing the white center.

For the Maine lobster, slice down the top of the shell to the tail. Crack the ribs in the center along the bottom of the tail so that you can hinge the shell open from the top. Use a spoon to pull the meat away from the inside of the shell so that it is easy to eat when cooked, but leave the meat inside the shell. Slice down the middle of the meat so that you can spread open the colored part.

Brush the lobster meat with melted butter.

Combine the salt, paprika, peppers, and allspice in a small bowl. Sprinkle a dash of this spice combination on the top of each lobster.

Bake in the oven on a broiling pan for 15 minutes.

Turn the oven to broil and broil for an additional 5 to 8 minutes or until the meat or shell just begins to turn a light brown on top. Be careful not to burn the lobster meat. Remove from the broiler and serve with melted butter and a lemon wedge.