Use kitchen shears to cut through the top shell of each lobster tail lengthwise, stopping just before the tail fin. Carefully lift the meat, keeping it attached at the fin, and lay it on top of the shell.
Pat the lobster meat dry with paper towels to remove excess moisture, ensuring the butter adheres well during baking.
Mix softened butter with finely minced garlic, lemon juice, chopped parsley, salt, and pepper until well combined, creating a fragrant garlic butter.
Brush the garlic butter generously over the exposed lobster meat, allowing some to seep into the shell for extra flavor.
Arrange the lobster tails on a baking sheet, shell side down, and bake in a preheated oven at 200°C (390°F) for 12-15 minutes, until the meat turns opaque and begins to slightly caramelize.
Halfway through baking, baste the tails with more garlic butter using a basting brush, ensuring they stay moist and flavorful.
Once cooked, switch the oven to broil on high and broil for an additional 2-3 minutes to lightly char the top, creating a smoky aroma and appealing color.
Remove from the oven, let rest for 2 minutes, then squeeze additional lemon juice over the lobster and sprinkle with fresh parsley for a bright, fresh finish.
Serve the lobster tails directly from the shell with extra garlic butter on the side for dipping, encouraging everyone to crack and savor each tender bite.
