Preheat your oven to 425°F (220°C) and line a baking sheet for easy cleanup.
Using kitchen shears, carefully cut along the top of each lobster shell lengthwise. Gently loosen the meat and lift it so it rests on top of the shell, creating that classic presentation.
Lightly brush the lobster meat with a bit of melted butter, then season with salt and pepper.
Arrange the prepared lobster tails on the baking sheet and bake for 8–10 minutes, or until the meat turns opaque and is just firm to the touch.
While the lobster cooks, melt the remaining butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, being careful not to let it brown.
Stir in the heavy cream and Parmesan cheese, letting the sauce simmer gently until it thickens into a smooth, velvety consistency.
Add the lemon juice, then season with salt and pepper to taste. Adjust the consistency if needed by adding a small splash of cream or milk.
Remove the lobster tails from the oven and immediately spoon the warm garlic butter sauce over the top.
Finish with a sprinkle of fresh parsley and serve right away while everything is hot and glossy.
