Start by preheating your oven to 200°C (390°F). Use a sharp chef's knife to carefully cut down the top shell of each lobster tail lengthwise, exposing the meat but leaving it attached at the tail end. Gently lift the meat, resting it on top of the shell, and pat dry with a paper towel.
In a small saucepan, melt the butter over low heat. Add the minced garlic, chopped parsley, thyme, and a pinch of sea salt. Let it simmer gently for 2-3 minutes until fragrant, but avoid browning the garlic.
Brush the lobster meat generously with the fragrant garlic herb butter, ensuring some gets into the nooks. Place the lobster tails on a rimmed baking sheet, cut side up.
Bake the lobster tails in the preheated oven for about 12-15 minutes, or until the meat is opaque and just firm to the touch. While they bake, heat the olive oil in a skillet over medium heat until shimmering.
Once baked, transfer the lobster tails to the hot skillet and sear each side for 1-2 minutes until golden and caramelized, spooning more garlic herb butter over the meat for extra flavor.
Remove the lobster from the skillet and place on a serving plate. Squeeze fresh lemon juice over the meat, and spoon any remaining herb butter from the pan onto the lobster for a luscious finish.
Sprinkle with flaky sea salt and chopped herbs for added brightness. Serve immediately with lemon wedges on the side for an extra citrus zing.
