Preheat your oven to 200°C (390°F) and line a baking sheet with foil, placing a wire rack on top to promote even cooking.
Using a paring knife, carefully cut down the top shell of each lobster tail, stopping just before the tail fin. Gently pry the shell open and lift the meat, keeping it attached at the tail end so it rests on top of the shell.
Pat the lobster meat dry with paper towels and season lightly with salt and pepper for enhanced flavor.
In a small saucepan, melt the butter over low heat, then add the minced garlic and cook gently until fragrant, about 2 minutes. Stir in lemon zest, lemon juice, and white wine, simmering briefly until the mixture is well combined.
Brush the lobster meat generously with the warm lemon butter, making sure to coat all sides evenly for maximum flavor.
Place the lobster tails shell side down on the wire rack. Bake in the preheated oven for about 12-15 minutes, basting once or twice with more lemon butter, until the meat is opaque and slightly golden at the edges.
Remove from the oven, let rest for a couple of minutes, then squeeze a little fresh lemon over the top and sprinkle with chopped parsley for a bright finish.
Serve immediately with extra lemon wedges and enjoy the tender, buttery lobster with its vibrant citrus notes.
