Thaw the lobster tails fully if frozen and pat dry. Preheat your broiler with an oven rack set about 6 inches from the heat source.

Prepare the garlic butter: melt the butter gently in a small saucepan or microwave, stir in the minced garlic and lemon juice, and season with a pinch of salt and pepper.

Butterfly the tails: using kitchen shears, cut along the top of the shell from the open end toward the tail, stopping before the tail fan. Pry the shell halves open and gently lift the meat up and rest it on top of the shell so it sits exposed.

Brush the exposed lobster meat generously with half of the garlic butter.

Place the tails on a foil-lined baking sheet and broil for 6–10 minutes, depending on size, until the meat is opaque, firm, and just starting to brown on top.

Remove from the oven and baste with the remaining butter. Let rest 2 minutes before serving.