Using kitchen shears, cut down center of lobster shell from wide end to tail fin (don't cut the fin). Spread shell halves apart.

Slide finger between meat and shell to loosen completely. Lift meat out of shell, keeping it attached at tail fin.

Make butter: Combine melted butter, hot honey, lemon zest, lemon juice, black pepper, garlic powder, smoked paprika, and salt. Mix well. Reserve 1/3 for finishing.

Preheat grill to medium-high heat (400-425°F). Clean and oil grates.

Brush lobster meat generously with hot honey lemon pepper butter on all sides.

Place lobster meat directly on grill grates, tail fin hanging off edge. Close lid.

Baste every 60-90 seconds with butter mixture. Grill 3-4 minutes total on first side until meat starts turning opaque and char marks develop.

Flip lobster and baste immediately. Continue basting every 60-90 seconds.

Cook second side 2-3 minutes until internal temperature reaches 140-145°F and meat is completely opaque white. Remove from grill.

Let rest 2-3 minutes. Drizzle with reserved butter, garnish with parsley, and serve with lemon wedges.