Preheat your oven to 200°C (390°F). Place a rack inside a baking sheet to lift the lobster tails off the base, then set the tails on the rack and pat them dry with paper towels for even seasoning.
Using a boning knife, carefully cut through the top shell of each lobster tail lengthwise from the base to the tip, exposing the meat. Gently pry the shell apart and loosen the meat, keeping it attached at the base.
Melt the butter in a small saucepan over low heat, then add the minced garlic, chopped thyme, and parsley. Stir until fragrant, about 2 minutes, creating a fragrant herb butter. Remove from heat and stir in lemon juice, then season with salt and pepper to taste.
Brush the exposed lobster meat generously with the garlic herb butter using a basting brush, making sure to coat all sides evenly. Let any excess butter drip into the shell for extra flavor.
Place the lobster tails in the oven and bake for 12-15 minutes, basting with more butter halfway through. The lobster is ready when the meat turns opaque and the shells are bright red, filling the kitchen with a fragrant aroma.
Check the internal temperature with a meat thermometer; it should read about 60°C (140°F). Once cooked, remove from the oven and let rest for 2 minutes to allow the juices to settle.
Squeeze fresh lemon over the lobster for a bright finish, garnish with extra parsley if desired, and serve immediately in the shell for an elegant presentation.
