Using kitchen shears or a sharp knife, cut the top shell of each lobster tail lengthwise down the center to allow the butter to seep in and cook the meat evenly. Gently pull the meat out of the shell, keeping it attached at the base.

In a medium saucepan, combine the unsalted butter and water (or seafood stock). Heat over low temperature until the butter melts completely, giving it a gentle swirl to combine.

Add the minced garlic and lemon juice into the melted butter mixture. Allow this to simmer for about 3-4 minutes to meld the flavors.

Carefully drop the prepared lobster tails into the butter bath, ensuring they are fully submerged. Cook them on low heat for approximately 10-12 minutes, or until the lobster meat is opaque and easily flakes with a fork.

Gently remove the lobster tails and place them on a serving platter. Drizzle some of the buttery sauce over the tails and sprinkle with chopped parsley for freshness.