Use sharp scissors to cut down the top shell of each lobster tail from base to tip, avoiding the meat. Gently pry the shell apart and lift the meat slightly, resting it on top for a neat presentation.
Melt the butter in a small saucepan over medium heat, then add the minced garlic and cook until fragrant, about 1 minute. Stir in the lemon zest and juice, simmering for another 2 minutes to infuse the butter with citrus.
Heat your skillet over medium-high heat, then add a tablespoon of olive oil. Once shimmering, place the lobster flesh side down and sear for 2-3 minutes until golden brown and crispy on the edges.
Flip the lobster and cook for another 2-3 minutes, ensuring the meat is opaque and firm. Use tongs to handle the lobster carefully for a gentle turn.
Remove the lobster from the pan and brush generously with the warm lemon butter, allowing it to soak into the meat. Spoon extra butter over the top for a glossy finish.
Let the lobster rest for 1-2 minutes, then garnish with chopped parsley if desired. Serve immediately with lemon wedges for an extra bright touch.
