Use sharp scissors or a boning knife to carefully cut along the top shell of each lobster tail from base to tip, stopping just before the tail fin. Gently pry open the shell to expose the meat, keeping the shell intact.
Melt the butter in a small saucepan over low heat. Add the thinly sliced garlic and cook gently for about 3 minutes until fragrant, ensuring the garlic doesn’t brown.
Stir in chopped parsley and thyme into the garlic butter, letting the herbs infuse for about 1 minute. Zest the lemon directly into the mixture for a bright aroma.
Place the lobster meat on the prepared baking sheet, meat side up. Lightly drizzle the shell with olive oil, then generously brush the meat with the garlic herb butter using a basting brush.
Arrange sprigs of thyme among the lobster tails if desired, and sprinkle a pinch of sea salt flakes over the top for flavor and texture.
Preheat your oven to 200°C (390°F). Roast the lobster tails on the middle rack for 12-15 minutes, basting once halfway through, until the meat is opaque and slightly charred at the edges.
Once cooked, remove the lobster from the oven and let it rest for 2 minutes to allow the juices to settle.
Squeeze fresh lemon juice over the lobster, then drizzle with any remaining garlic herb butter for extra flavor and shine.
Finish with a sprinkle of sea salt flakes, garnish with additional herbs if desired, and serve immediately to enjoy the fragrant, tender lobster with bright herbal notes.
