Use sharp kitchen shears or a knife to carefully cut along the top shell of each lobster tail from the base to the tip, exposing the meat. Gently lift the meat slightly, keeping it attached at the tail end, and rest it on top of the shell. Pat the lobster dry with paper towels to remove excess moisture.
Melt the butter in a small saucepan over low heat. Finely mince the garlic and add it to the butter, stirring gently until fragrant, about 2 minutes. Stir in chopped parsley, thyme, and a pinch of sea salt. This fragrant garlic herb butter will be used for basting and finishing.
Preheat your heavy skillet or ovenproof pan over medium heat until shimmering but not smoking. Using a small brush, generously coat the exposed lobster meat with the garlic herb butter, reserving some for later.
Place the lobster tails shell side down in the hot pan. Sear for 3-4 minutes until the shells turn bright red and crackle slightly, signaling they're cooking through. Flip the tails carefully with tongs, and cook for another 2-3 minutes, basting occasionally with more garlic butter.
If you prefer to bake, transfer the lobster tails to a preheated oven at 200°C (390°F) and bake for 8-10 minutes, basting with garlic butter halfway through, until the meat is opaque and firm.
Check the lobster for doneness: the shell should be vividly red and crackling, and the meat should be opaque, firm, and slightly bouncing back when pressed. Use a thermometer to ensure the internal temperature reaches about 60°C (140°F). Remove from heat.
Let the lobster rest for a minute, then drizzle with the remaining garlic herb butter. Squeeze fresh lemon juice over the meat, and garnish with extra herbs if desired.
Serve immediately with lemon wedges on the side for an extra bright flavor, and enjoy the tender, buttery lobster with its fragrant herbal notes.
