Start by preheating your oven to 200°C (390°F) and gathering a sharp knife or scissors, a baking sheet, a basting brush, and a small saucepan.
Using scissors or a sharp knife, carefully cut along the top shell of each lobster tail from base to tip, exposing the meat underneath. Gently lift the meat out of the shell, keeping it attached at the tail end, and lay it on top for a tidy presentation.
Pat the lobster meat dry with paper towels, then lightly season with salt and pepper. Set aside while you prepare the garlic butter.
In a small saucepan, melt the butter over medium heat, listening for it to bubble gently and release a rich, nutty aroma. Add the sliced garlic and cook for 1-2 minutes until fragrant and slightly golden, stirring constantly to prevent burning.
Brush the lobster meat generously with the warm garlic butter, ensuring all sides are coated. Place the lobster on your prepared baking sheet or oven-proof skillet.
Bake in the preheated oven for 12-15 minutes. The lobster is ready when the meat turns opaque and firm, with a slight golden edge. Baste with more garlic butter halfway through for extra flavor and moisture.
Once cooked, remove the lobster from the oven and let it rest for 2 minutes. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley for a vibrant finish.
Serve immediately with extra garlic butter on the side for dipping, along with lemon wedges. Enjoy the tender, fragrant lobster with its rich, buttery coating.
