Carefully crack the lobster tail shells along the sides using kitchen shears, cutting lengthwise to expose the meat. Pull out the lobster meat, leaving it attached at one end for presentation.

Rinse the lobster tails under cold water to remove any shell debris and pat them dry with paper towels.

Sprinkle kosher salt and freshly ground black pepper generously over both sides of the lobster meat. Let the seasoned lobster tails rest for a few minutes.

In a large skillet, melt 1 cup of unsalted butter over medium-low heat. Add 4 cloves of minced garlic and sauté for about 1 minute.

Place the lobster tails into the skillet, ensuring they are immersed in the butter. Cook for 4-6 minutes on each side.

Remove the lobster tails from the heat. Squeeze fresh lemon juice over the tails and garnish with chopped fresh parsley.