• Gather the lobster, utensils, and ingredients. Preheat the oven broiler and position a rack so the lobster meat will sit about 6 inches from the heat source.

Prepare and Butterfly Lobster Tails:

• Using kitchen shears, cut down the center of the top shell from the meat end toward the tail base, slicing through the top of the meat as you go to open the shell.
• Turn each tail over and press gently along the shell ribs to crack them; this makes it easier to spread the shell open.
• Carefully loosen the meat from the shell, keeping it attached at the tail base. Lift the meat up and lay it over the shell so most of the flesh rests on top. Remove the intestinal vein if present.

Broil Lobster Tails:

• Place the butterflied lobster tails in a roasting pan, meat-side up, arranged so they cook evenly under the broiler.
• In a small bowl combine the parsley, pressed garlic, Dijon, sea salt, black pepper, olive oil, and lemon juice. Stir until homogenous to form the marinade.
• Spoon or brush the marinade evenly over each lobster tail. Scatter 1/2 Tbsp pieces of butter across the tops of the tails so each one is dotted with butter.
• Broil the lobster on high for about 10–11 minutes, or follow size-specific guidelines. The meat is done when opaque and firm and registers 145°F on an instant-read thermometer.
• Remove the lobster from the oven, transfer to a serving platter, and sprinkle with additional chopped parsley if desired.

Make Garlic Lemon Butter:

• Carefully pour the pan drippings into a small saucepan. Add the reserved butter pieces and warm gently until the butter melts and the sauce just begins to simmer, then remove from heat.
• Serve the warm garlic lemon butter drizzled over the lobster or in ramekins alongside the tails for dipping.