Preheat your broiler to high with an oven rack positioned about 6-8 inches from the heat source. If using frozen lobster tails, ensure they are fully thawed. Using sharp kitchen shears or a sharp knife, carefully cut down the center of the hard top shell of each lobster tail, from the base to the fan-like tail, stopping just before cutting through the tail end. Do not cut through the underside membrane.

Gently pry open the shell where you cut it. Use your fingers to loosen the meat from the bottom shell, pulling the meat upwards through the cut shell. Position the meat on top of the shell, creating a 'piggyback' presentation. Lightly season the exposed lobster meat with a pinch of salt and black pepper.

In a small saucepan or microwave-safe bowl, melt the unsalted butter. Add the minced garlic, fresh lemon juice, chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Stir well to combine.

Place the prepared lobster tails, meat-side up, on a baking sheet. Brush about half of the lemon garlic butter mixture generously over the exposed lobster meat.

Place the baking sheet under the preheated broiler. Broil for 5-8 minutes, or until the lobster meat turns opaque and firm, and reaches an internal temperature of 140-145°F (60-63°C). Cooking time will vary based on the size of the tails and your broiler's intensity. Be careful not to overcook, as lobster can become rubbery.

Remove from the oven. Drizzle the remaining lemon garlic butter over the cooked lobster tails. Serve immediately with extra lemon wedges if desired.