Preheat your oven to 200°C (390°F). Using a sharp boning knife, carefully cut down the top shell of each lobster tail lengthwise, exposing the flesh while keeping it attached at the base. Gently loosen the meat from the shell, lifting it slightly but leaving it connected at the tail end.
In a small saucepan, melt the butter over medium heat until it begins to bubble softly, releasing a nutty aroma. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Zest the lemon directly into the butter mixture, then squeeze in the fresh lemon juice. Stir well to combine, creating a bright, fragrant lemon butter sauce. Season with a pinch of salt and pepper to taste.
Brush the exposed lobster meat generously with the lemon butter using a basting brush, ensuring all surfaces are coated. Drizzle the lobster tails with a little olive oil for searing and season with salt and pepper.
Place the lobster tails flesh side up on a lined baking sheet. Roast in the preheated oven for about 12-15 minutes, until the flesh is opaque and firm, and the shell turns a deep red. Baste with more lemon butter halfway through cooking to keep the meat moist and flavorful.
Once cooked, remove the lobster tails from the oven and let rest for 2 minutes. Finely chop the fresh herbs and sprinkle over the lobster for a burst of color and freshness. Drizzle with any remaining lemon butter for extra richness.
Squeeze a fresh lemon wedge over the lobster just before serving to add a final bright note. Serve immediately with extra herbs on top for a vibrant, indulgent presentation.
