Start by preparing the lobster tails for cooking. Using kitchen shears, carefully cut the shells lengthwise along the top, exposing the tender meat inside.

In a large pot, fill with about 8 cups of water and add 2 teaspoons of salt. Bring to a rolling boil over high heat.

Carefully lower the prepared lobster tails into the pot, shell side down. Cook for 1 minute per ounce of tail.

In a small saucepan, melt ½ cup of salted butter over medium heat. Add 2 tablespoons of minced garlic and a pinch of black pepper, sautéing for about 2 minutes.

Remove from heat and stir in 2 tablespoons of finely minced parsley and the juice of half a lemon.

Once cooked, use tongs to remove the lobster tails and serve warm with the garlic lemon butter sauce on the side.