Preparation:

Step 1:
Preheat your oven to 375°F (190°C). Begin by carefully splitting the lobster tails in half lengthwise using a sharp knife. This will allow the meat to cook evenly and absorb the flavors of the sauce later on.

Step 2:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, place the lobster tails cut-side down in the skillet. Allow them to cook for 2-3 minutes or until the shells turn bright red, signaling that the cooking process has begun.

Step 3:
Flip the lobster tails over so the cut-side is facing up. Add 2 tablespoons of butter to the skillet, allowing it to melt. As the butter melts, use a spoon to baste the lobster meat with the melted butter. This will add flavor and moisture to the lobster tails, ensuring they remain juicy. Once basted, transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the lobster meat is fully cooked through and tender.

Step 4:
While the lobster tails are baking, prepare the creamy garlic butter sauce. In a separate pan over medium heat, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned. Be sure to stir constantly to avoid burning the garlic.

Step 5:
Pour the heavy cream into the pan with the garlic butter, stirring continuously. Bring the mixture to a gentle simmer and allow it to cook for 3-5 minutes, stirring occasionally, until the sauce begins to thicken. Gradually stir in the grated Parmesan cheese, allowing it to melt and blend into the sauce, creating a rich, creamy texture. Season with salt and pepper to taste.

Step 6:
Remove the lobster tails from the oven and drizzle the creamy garlic butter sauce over each tail. Finish the dish with a squeeze of fresh lemon juice for brightness and garnish with chopped parsley for a burst of color and flavor.