Preheat the broiler and set the rack in the middle of the oven.

To prepare the lobster, turn it over and use both thumbs to crack down on the ribs. Then flip it back over and use kitchen shears to cut down through the back of the shell to the tail fin (but do not cut through the tail).

Slide your fingers between the meat and the shell, and pull it up through the opening you have just created. In the cavity underneath, place a couple of slices of lemon.

Place it onto a baking sheet and repeat with the second lobster tail.

To make the lemon butter, add the butter, white wine, and lemon zest to a small saucepan. Cook over a low-medium heat until the butter has melted. Season well with salt and pepper. 

Drizzle a little of the lemon butter over each of the lobster tails, then place them under the broiler for 8-10 minutes or until the meat has turned opaque.

Reserve the rest of the lemon butter and transfer it to small bowls or ramekins for a dipping sauce.

Serve, garnish with the chopped chives.