Use a boning knife to carefully cut along the top shell of each lobster tail from base to tip, then gently pry the shell apart and lift the meat, keeping it attached at the tail end. Rest the meat on top of the shell for presentation.
Place the prepared lobster tails in a baking dish and lightly season the meat with salt and pepper, setting them aside while you prepare the lemon butter sauce.
In a small saucepan, melt the butter over medium heat until it shimmers and begins to bubble softly, about 1 minute. Add the minced garlic and cook until fragrant, about 30 seconds, making the kitchen smell warm and pungent.
Stir in the lemon zest and squeeze in the lemon juice, mixing well. If using, add a splash of white wine and cook for another 1-2 minutes until the sauce is slightly thickened and fragrant.
Using a silicone brush, generously coat the lobster meat with the lemon butter, making sure to cover every inch for maximum flavor and shine.
Preheat your oven to 220°C (425°F). Place the lobster tails in the oven and bake for 12-15 minutes, until the meat turns opaque and is just firm to the touch, with the shell turning a vibrant red.
Once baked, remove the lobster tails from the oven and spoon additional lemon butter over the meat. Garnish with chopped parsley for a fresh, colorful finish.
Serve immediately with extra lemon wedges on the side for an added zing and enjoy this bright, tender lobster dish.
