Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Using kitchen shears, carefully cut down the top shell of each lobster tail from the wide end to just before the fin, then gently pry open the shell and lift the meat out, keeping it attached at the tail end.
Gently press the lobster meat back into the shell, letting it rest on top, and season with a pinch of salt and pepper.
In a small saucepan, melt the butter over medium heat until it starts to bubble softly, then add the minced garlic and cook for about 1 minute until fragrant.
While the butter simmers, juice the lemon and add a teaspoon of zest into the sauce, stirring to combine and allowing the flavors to meld for about 2 minutes.
Using a pastry brush, generously coat the exposed lobster meat with the lemon butter sauce, ensuring it’s well covered and fragrant.
Place the prepared lobster tails on the baking tray and roast in the oven for 12-15 minutes, until the meat turns opaque and slightly golden on top. Baste with additional lemon butter halfway through for extra juiciness.
Once cooked, remove from the oven and let rest for 2 minutes. Drizzle with the remaining lemon butter and sprinkle with chopped herbs if desired.
Serve immediately while warm, enjoying the tender lobster meat coated in glossy, fragrant lemon butter with vibrant citrus aroma.
