Place an oven rack about 6 inches from the heating unit. Line a rimmed baking sheet with parchment paper, then place the butterflied lobster tails on top.
While the salmon is cooking, heat olive oil in a small skillet over medium heat. Add shallot and cook until translucent, stirring often. Set aside.
Broil so that the top of the lobster tail is about 4-5 inches from the heat on high, depending on the size of the tail.
Remove, then brush with additional melted butter. Serve immediately with chopped parsley and lemon wedges.