Step 1: Thaw frozen lobster tails completely in the refrigerator overnight or by placing them in a sealed bag under cold running water for 30-60 minutes. Pat the thawed tails very dry with paper towels to ensure a good sear.
Step 2: Prepare the lobster tails for searing. Using strong kitchen shears, cut down the center of the top shell from the wide end to the tail fin, being careful not to cut through the tail fin or the bottom shell. Gently pry the shell open with your fingers.
Step 3: Carefully slide your thumb or fingers under the lobster meat and lift it upwards, separating it from the bottom shell. Rest the lifted meat on top of the cut shell, creating a ‘lobster crown’. Optionally, make a shallow incision down the center of the top of the lobster meat for even cooking and butter penetration.
Step 4: Lightly brush the exposed lobster meat with olive oil and season generously with salt and freshly ground black pepper.
Step 5: Heat a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once the oil is shimmering, carefully place the butterflied lobster tails meat-side down into the hot skillet. Sear for 2-3 minutes until a beautiful golden-brown crust forms.
Step 6: Flip the lobster tails over so they are now shell-side down. Immediately add the unsalted butter, minced garlic, and optional fresh thyme or rosemary sprig to the pan.
Step 7: As the butter melts and the garlic begins to sizzle, tilt the pan slightly. Use a spoon to continuously baste the melting garlic butter over the lobster meat. Continue basting for 3-5 minutes, or until the lobster meat is opaque white and firm to the touch. The shells should turn bright red. An internal temperature of 140-145°F (60-63°C) indicates doneness.
Step 8: Remove the lobster tails from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for 2-3 minutes to allow the juices to redistribute, ensuring maximum tenderness.
Step 9: Squeeze fresh lemon juice over the cooked lobster tails. Garnish with freshly chopped parsley. Serve immediately with any remaining garlic butter from the pan. Enjoy your exquisite homemade lobster!