Start by preheating your oven to 220°C (430°F). Thaw the lobster tails if frozen, then pat them dry with paper towels. Using kitchen shears, carefully cut down the top of the shell from base to tip, avoiding the meat, and gently lift the shell halves apart to expose the meat.
Season the lobster meat lightly with salt and pepper. Heat your large ovenproof skillet over medium-high heat until hot, then add a splash of oil and swirl to coat. Place the lobster tails shell-side down in the skillet and sear for 2-3 minutes until the shell starts to turn a faint pink and the meat begins to opaque around the edges.
Meanwhile, finely mince the garlic cloves. In a small saucepan, melt the butter over low heat, then add the minced garlic, cooking gently for about 1 minute until fragrant. Stir in lemon juice and chopped parsley, then remove from heat.
Carefully flip the lobster tails using tongs, then baste generously with the garlic butter using a basting brush. Transfer the skillet to the preheated oven and broil for 2-3 minutes, basting a couple of times, until the lobster develops a glossy, golden crust and is cooked through.
Check for doneness by ensuring the meat is opaque and firm, and the shell is a vibrant pink. The garlic butter should be bubbling and fragrant, with a slight golden crust forming. Remove from the oven and let rest for 2 minutes.
Serve the lobster tails hot with extra garlic butter drizzled over the top and a sprinkle of fresh parsley for color. Enjoy the tender, flavorful meat with its aromatic, glossy crust.
