If your lobster tails are frozen, thaw them in the refrigerator overnight or soak in ice water for about 30 minutes. Cut the top shell lengthwise down the center with kitchen shears.

Melt about 1/2 cup of high-quality butter in a large skillet over medium-low heat. Add 3-4 cloves of minced garlic, stirring gently until fragrant and softened but not browned, about 1-2 minutes.

Place the prepared lobster tails, meat side down, in the garlicky butter. Cook for 4-6 minutes, basting continuously with the melted butter.

Gently flip the lobster tails and cook for an additional 4-6 minutes, basting with garlic butter, and checking for an internal temperature of 135-140°F for perfect doneness.

Remove from the skillet and transfer to a serving platter. Drizzle remaining garlic butter over the lobster tails and optionally serve with lemon wedges.