Prepare the lemon-red Fresno butter by boiling lemon juice in a saucepan until reduced to 1/4 cup.

Stir in honey and let cool.

Add softened butter and lemon zest to the reduced lemon juice, mixing until smooth.

Fold in diced grilled red Fresno chiles and season with salt and pepper.

Refrigerate the butter until ready to use.

Bring a large pot of salted water to a boil.

Add lobster tails and boil for 4 minutes.

Remove and drain well.

Split each lobster tail lengthwise down the underside, being careful not to cut through the back shell.

Heat a charcoal grill to medium-high heat.

Brush the lobster flesh with canola oil and sprinkle with salt and pepper.

Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes.

Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.

Remove from the grill to a platter, flesh-side up.

Top with a little more butter, cilantro leaves, and lemon zest.