Preheat your oven to broil (or bake at 220 °C / 425 °F). Line a baking sheet with foil or parchment. :contentReference[oaicite:2]{index=2}

Using kitchen shears, cut down the top of each lobster shell lengthwise (without cutting through the tail fin). Gently pull the meat upward out of the shell — leaving it attached at the base — and rest it on top of the shell. :contentReference[oaicite:3]{index=3}

Pat the exposed lobster meat dry, place the tails on the prepared baking sheet, and season lightly with salt and pepper. :contentReference[oaicite:4]{index=4}

In a small bowl, mix the melted butter, minced garlic, and lemon juice. Brush the mixture generously over the lobster meat, reserving a little for later. :contentReference[oaicite:5]{index=5}

Broil (or bake) the lobster tails for 8–12 minutes (depending on size) — until the meat turns opaque and just firm. If you like a bit of a char, you can broil for an extra 1–2 min at the end. :contentReference[oaicite:6]{index=6}

Once cooked, brush with remaining garlic-butter sauce, sprinkle chopped parsley, and serve immediately with lemon wedges. :contentReference[oaicite:7]{index=7}