Use scissors or a sharp knife to cut along the top shell of each lobster tail, then gently lift the meat out, leaving it attached at the tail end. Pat the lobster meat dry with paper towels to remove excess moisture.
Heat a large cast iron skillet over medium-high heat until shimmering and slightly hot to the touch. Add 1 tablespoon of butter and let it melt, bubbling gently, filling the air with a rich aroma.
Place the lobster meat side down in the skillet and sear for about 2-3 minutes until the edges turn golden and the shell begins to crackle, indicating a good sear. Avoid moving the lobster during this time to develop a deep crust.
Carefully flip the lobster and reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan along with the minced garlic. Squeeze in the lemon juice and stir gently as the butter melts into a fragrant, citrusy sauce.
Cook the lobster for another 2-3 minutes, spooning the lemon butter mixture over the meat repeatedly. The lobster should turn opaque and firm, with a glossy, bright coating forming on the surface.
In the final 30 seconds, tilt the pan slightly and continue to baste the lobster with the sauce until it’s beautifully glossy and brushed with a vibrant lemon sheen.
Remove the skillet from heat and sprinkle the chopped herbs over the lobster for a fresh herbal burst. Let the lobster rest for a minute to allow juices to settle.
Serve the lobster tails hot, drizzled with any remaining lemon butter and garnished with extra herbs if desired. Enjoy the bright, buttery richness with a crisp side or a fresh salad.
