Preheat the broiler and adjust the oven rack to the top position, about 6-8 inches from the broiler element.

Butterfly the lobster tails: Using kitchen shears, cut lengthwise through the top shell of each lobster tail, stopping at the tail fin. Do not cut through the end of the tail. Spread the shell open slightly. Using a knife, make a shallow cut down the center of the meat, then lift the meat slightly so it sits on top of the shell.

Melt the butter in a small saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

Add lemon juice and zest, and season with salt and pepper. Remove from heat.

Season the lobster meat lightly with salt and pepper. Place the lobster tails on a baking sheet or broiler pan.

Brush generously with the lemon butter sauce, ensuring some of it drips onto the meat.

Broil the lobster tails for about 1 minute per ounce of individual tail (e.g., a 6-ounce tail would broil for about 6 minutes), or until the meat is opaque and lightly browned. Keep a close eye on them to prevent overcooking.

Garnish the lobster tails with chopped parsley and serve immediately with extra lemon wedges and the remaining lemon butter sauce on the side for dipping.