Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
Using a sharp paring knife, carefully score along the top of each lobster tail shell from the tail end to the base of the claws, stopping just before the fan. Gently lift the shell to expose the meat, keeping it attached at the tail end.
Lightly score the exposed lobster meat in a crosshatch pattern using the knife, which helps it cook evenly and absorb the flavors better.
In a small saucepan, melt the butter over medium heat until just bubbling and fragrant. Add the minced garlic and cook for about 1 minute until it releases a rich aroma.
Stir in the fresh lemon juice, a pinch of salt, and freshly ground pepper. Keep the lemon butter warm, maintaining a gentle simmer.
Place the lobster tails on the prepared baking sheet, shell side down. Use a basting brush to generously coat the exposed meat with the warm lemon butter.
Roast the lobster in the oven for 12-15 minutes, until the meat turns opaque and firm, and the shell becomes bright red. The aroma of butter and lemon will fill the kitchen.
Remove the lobster from the oven and brush with a little more lemon butter for extra flavor and shine. Let it rest for a couple of minutes.
Garnish with freshly chopped parsley and serve hot, with lemon wedges and extra lemon butter on the side for dipping.
