In a small bowl, stir together butter, cilantro, chiles, and lime zest; set aside. Using a heavy cleaver, split each lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green innards and cut off the claws. Transfer the lobster halves, shell side down, to a baking sheet; crack the lobster claws and transfer them to the baking sheet. Drizzle lobster halves and claws with oil and season with salt and pepper.