Use a sharp knife or kitchen shears to carefully cut along the top of each lobster tail shell from base to tip, being mindful not to cut through the meat. Gently pry open the shell and lift the meat slightly, resting it on top for easy access and presentation.
In a small bowl, combine the melted butter with crushed garlic, chopped parsley, chopped thyme, lemon zest, and a pinch of salt and pepper. Mix well until the mixture is fragrant and well blended.
Brush the lobster meat generously with the garlic herb butter using a basting brush, ensuring all surfaces are coated. Reserve some of the butter for later use.
Preheat your oven to 200°C (390°F) or set a skillet over medium heat. Place the lobster tails on a baking sheet or in the skillet, shell side down.
Roast in the oven for about 12-15 minutes, or sear in the skillet for 4-5 minutes per side, basting occasionally with the remaining herb butter. The lobster is done when the meat is opaque and lightly golden at the edges.
Check the internal temperature with a meat thermometer; it should read around 60°C (140°F). Squeeze fresh lemon juice over the cooked lobster for brightness.
Let the lobster rest for 2 minutes to allow the juices to redistribute, then serve immediately with extra herb butter drizzled on top.
