Begin by carefully cutting through the top shell of the lobster tails using kitchen shears, making a split down the center. Gently pull the shell apart and remove the lobster meat without detaching it completely. Rinse the lobster meat under cold water and pat dry with paper towels.

Generously season the lobster tails with kosher salt and freshly cracked black pepper. Set the seasoned lobster tails aside while you prepare the buttery garlic sauce.

In a large skillet, melt about ½ cup of unsalted butter over medium-low heat. Add minced garlic, cooking for an additional minute until fragrant.

Carefully add the seasoned lobster tails to the skillet and spoon the garlic butter over them. Cook for approximately 4 to 6 minutes per side, basting continuously with the garlic butter.

Once the lobster tails are beautifully poached, remove from heat. Squeeze fresh lemon juice over the lobster tails and garnish with chopped fresh parsley. Serve immediately with remaining garlic butter for dipping.