Use kitchen scissors or seafood shears to carefully cut along the top of each lobster tail shell, from base to tip, without cutting through the meat. Gently pry open the shell and lift the meat slightly, resting it on top of the shell for even cooking.
In a small saucepan, melt four tablespoons of butter over medium heat until bubbling gently and fragrant. Add the minced garlic and cook for about 1 minute until it releases a warm, aromatic smell, being careful not to burn it.
Stir in the chopped parsley and thyme, cooking briefly just until the herbs release their oils and the mixture becomes fragrant. Remove from heat and set aside.
Brush the lobster meat generously with the garlic herb butter, ensuring all exposed flesh is coated. Use a spoon or brush to spread the butter evenly over the surface.
Preheat your oven to 220°C (425°F). Arrange the lobster tails on a baking sheet or oven-safe skillet, shell side down, with the meat resting on top of the shell for even heat distribution.
Bake the lobster tails in the preheated oven for 12–15 minutes. The meat will turn opaque and firm, and the shell edges may develop a slight char, indicating they are perfectly cooked.
While the lobster bakes, squeeze fresh lemon juice over the cooked tails for a vibrant, zesty finish. You can also sprinkle additional herbs if desired.
Remove the lobster tails from the oven and let rest for a couple of minutes. Serve hot, drizzled with any remaining garlic herb butter and garnished with extra herbs if you like.
