Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to prevent sticking.
Using kitchen scissors, carefully cut down the top shell of each lobster tail from the base to the tip, being gentle to avoid cracks.
Gently lift and loosen the lobster meat from the shell with your fingers, keeping it attached at the tail end, then place the meat back on top of the shell for easy handling.
Melt the butter in a small saucepan over medium heat until it starts to shimmer and smells nutty, about 1-2 minutes.
Add the minced garlic to the melted butter and cook until fragrant, about 30 seconds, with a gentle bubbling sound filling the air.
Stir in the fresh lemon juice and a pinch of salt and pepper, then remove from heat; the sauce should be bright and fragrant.
Place the lobster tails on the prepared baking sheet, meat side up, and brush generously with some of the lemon butter sauce using a basting brush.
Bake in the oven for about 12-15 minutes, until the lobster meat turns opaque, firm, and has a slight golden glow on the edges, filling your kitchen with a citrusy aroma.
Once out of the oven, brush the lobster with more lemon butter, then sprinkle with chopped herbs for vibrant color and fresh flavor.
Let the lobster rest for 2 minutes to allow the juices to redistribute, then serve immediately with extra lemon wedges and a drizzle of the sauce for a glossy, appetizing finish.
