If using frozen lobster tails, ensure they are fully thawed. The best way is overnight in the refrigerator, or in a sealed bag under cold running water for about 30 minutes. Preheat your oven to 400°F (200°C) or set your broiler to high, positioning a rack about 6-8 inches from the heat source. Line a baking sheet with parchment paper for easy cleanup.

Using sharp kitchen shears, cut lengthwise through the top of the hard lobster shell, from the tail end up to where the tail meets the body, but do not cut through the tail meat itself. Gently pry the shell open and carefully pull the raw lobster meat up through the opening, resting it on top of the shell. A small piece of shell at the base might remain attached; this is fine. Pat the lobster meat dry with paper towels.

In a small mixing bowl, combine the melted butter, minced garlic, fresh lemon juice, chopped fresh parsley, and red pepper flakes (if using). Stir well until thoroughly mixed. This is your flavorful garlic butter.

Arrange the butterflied lobster tails on the prepared baking sheet. Lightly brush the lobster meat with about half of the garlic butter mixture, ensuring it gets into all the crevices. Season the meat evenly with salt and freshly ground black pepper.

For baking: Bake in the preheated oven for 10-15 minutes, or until the lobster meat is opaque and firm, reaching an internal temperature of 140-145°F (60-63°C). For broiling: Broil for 5-8 minutes, keeping a close eye on them to prevent burning, until cooked through. The cooking time will vary based on the size of your lobster tails. Do not overcook, or the lobster will become rubbery.

Once cooked, remove the lobster tails from the oven. Drizzle the remaining garlic butter over each tail. Garnish with a little extra fresh parsley and serve hot with lemon wedges on the side for squeezing.