Begin by flipping the lobster tails onto their backs. Using kitchen shears, carefully cut along the underside lengthwise to extract the meat, taking care not to cut through the shell completely.

Sprinkle kosher salt and black pepper generously on both sides of the lobster meat.

In a large skillet, melt 1 cup of unsalted butter over medium-low heat. Add minced garlic and gently stir for about 1 minute.

Carefully place the prepared lobster tails in the skillet, meat side down, ensuring they are coated in the garlic butter. Baste the tails continuously with the sauce.

Once cooked, remove the lobster tails from the skillet and place them on a serving platter. Squeeze fresh lemon juice over the lobster and sprinkle with parsley.