Start by flipping the cold-water lobster tails onto their backs. Using kitchen shears, carefully crack the shell ribs and cut along the underside to remove the lobster meat in one piece. If you find the digestive tract, gently remove it, ensuring your lobster is ready for cooking.

Once your lobster meat is extracted, rinse it under cold water to eliminate any shell fragments. Pat the lobster tails dry with paper towels and season both sides with kosher salt and freshly ground black pepper.

In a large skillet, melt 1 cup of unsalted butter over medium-low heat. Once melted, add 8-10 cloves of minced garlic and sauté gently for about 1 minute, just until fragrant.

Place the prepared lobster tails in the skillet, ensuring they lay flat in the bubbling garlic butter. Baste the tails with the simmering garlic butter as they cook.

Cook the lobster tails for about 4-6 minutes on each side, totaling 8-12 minutes. You'll know they're done when the meat is opaque and has reached an internal temperature of 135-140°F.

Transfer the Garlic Butter Poached Lobster Tails to serving plates. Squeeze fresh lemon juice over them and garnish with chopped fresh parsley.