1-Preheat oven and prepare the baking dish: Getting baked lobster tails just right involves a few key steps that anyone can follow. Start by thawing the lobster tails in the fridge overnight if they’re frozen, then preheat your oven to 425ºF and set the rack in the middle. Add about 3/4 cup water to a 9×13-inch baking dish to keep things moist during cooking.

2-Butterfly and arrange the lobster tails: Butterfly the lobster tails by cutting through the top shell with kitchen shears, gently remove the meat, and place it back in the shell. Cut the tail meat in half lengthwise without going through the bottom shell, then flatten and arrange them flesh-side up in the dish.

3-Bake covered to lock in moisture: Cover tightly with foil and bake for 20 to 27 minutes, until the meat is firm and reaches 135 to 140ºF inside.

4-Prepare the sauce while baking: While the tails bake, melt the 4 tablespoons of unsalted butter in a pan over medium heat. Add the 2 cloves of chopped garlic and cook for about 20 seconds until fragrant, then take it off the heat. Stir in the chopped leaves from the 5 sprigs of fresh parsley, 2 teaspoons of lemon juice from half of the 1 medium lemon, and 1/2 teaspoon kosher salt. Cut the remaining half into wedges for serving.

5-Serve immediately for the best taste: Once done, transfer the tails to plates, drizzle with the sauce, and add the lemon wedges. Pair this dish with a refreshing drink like Brazilian lemonade to complete the meal and enhance the flavors.