Partially thaw wild-caught Maine Lobster Tails. Using a sharp knife, cut down the center of the shell, through the meat but not through the undershell. Spread tail open, butterfly style. Combine melted butter, lemon juice, orange peel, salt, ginger and paprika. Brush mixture over lobster tails. Place tails on foil on the grill, underside down. Grill 15-20 minutes or until meat loses its translucency and can be flaked easily. Loosen meat from shell by inserting a fork between shell and meat, then brush with butter mixture before serving.