1. Thaw lobster tails completely in fridge for 24 hours before cooking.
  2. In a small sauce pan over medium heat, melt together 1/2 stick of butter, minced garlic, and lemon juice. Set aside. 
  3. Place lobster tails on oven-safe pan.
  4. Using sharp kitchen shears cut the shell of the lobster tails all the way down to the flippers. Be careful not to but through the lobster meat.
  5. Gently pull apart the shell to expose the lobster meat inside.
  6. Once you can see the lobster meat, gently lift the lobster tail meat even further out so it almost sits on top of the shell.
  7. With a pastry brush, brush lobster tails with garlic lemon butter mixture, leave a small amount remaining to drizzle on after the tails are cooked.
  8. Set oven to broil. Remember: ever oven is different so it's especially important to keep an eye on the oven when broiling. 
  9. Place in oven and broil for about 8-10 minutes until lobster tail meat is white and opaque.
  10. Drizzle a little extra garlic lemon butter on top and garnish with parsley!