Use kitchen scissors to cut straight down the center of the shell on the back side of each lobster tail, stopping at the base but keeping the meat attached.

In a small saucepan over low heat, melt the unsalted butter without letting it brown. Stir in minced garlic and fresh herbs, cooking gently for about 1 minute to bloom the flavors.

Remove the saucepan from heat and stir in the fresh lemon juice to brighten the butter bath.

Fully submerge the lobster tails in the butter mixture, cover the pan, and return to low heat. Cook for 8-10 minutes until the meat turns opaque.

Check the internal temperature with an instant-read thermometer - it should reach 140°F (60°C) for perfectly cooked lobster.

Plate the lobster tails immediately, drizzling extra butter sauce over the top and garnishing with fresh herbs and a lemon wedge.