Heat the broiler in your oven. Using a pair of poultry shears, cut the back of each lobster tail lengthwise. Loosen the meat, but leave it inside the shell. Add a tablespoon of olive oil or butter inside the lobster tail. Place the lobster tails in a baking pan, and place under the broiler. Cook for 10 to 12 minutes.
While the lobster tails are broiling, prepare the salsa. In a 9-inch skillet, heat the oil over high heat. Add the sliced onions, and cook, stirring until they are well browned, about 3 minutes. Add the pineapple and habanero, and cook for another 1 to 2 minutes. Season with salt to taste. Remove from the heat, and set aside until the lobster tails are cooked.
Once the lobster tails are cooked, allow them to cool slightly. Using a fork, pull the lobster meat up out of the cut shell. Pile the caramelized salsa over the top. Serve immediately.