1. Butterfly the lobster tails. Using kitchen scissors, cut through the top shell of each lobster tail from the wide end to just before the tail fan, snipping slightly into the top of the meat as you go.

2. Flip the tails over and gently crack the ribs on the underside to help open the shell, then turn back over. Carefully loosen the lobster meat from the shell, removing any vein if present. Lift the meat out, keeping it attached at the base, press the shell together, and set the meat to sit on top of the shell.

3. Position an oven rack in the upper third or center of the oven so the tops of the lobster tails will be at least 6 inches from the broiler. Preheat the oven to broil on high.

4. Make the marinade. In a small bowl, stir together the parsley, garlic, dijon, salt, pepper, olive oil, and lemon juice until well combined.

5. Arrange the butterflied lobster tails in a 9×13 or similar roasting pan, flesh side up. Divide the marinade evenly over the top of each lobster tail.

6. Cut 2 Tbsp of the butter into small pieces and dot them all over the lobster meat so they melt as the tails cook.

7. Broil on high for about 10–11 minutes for 5–6 oz tails, or until the lobster meat is opaque and white in the center and an instant-read thermometer registers about 145°F (63°C). Adjust time slightly based on tail size (smaller tails need less time, larger tails need more).

8. Transfer the cooked lobster tails to a serving platter and tent loosely with foil.

9. Make the garlic lemon butter. Pour the pan drippings from the roasting pan into a small saucepan and add the remaining 2 Tbsp butter. Bring just to a simmer, stirring until the butter is melted, then remove from the heat.

10. Serve the lobster tails hot, drizzled with the garlic lemon butter or with the butter divided into ramekins for dipping. Garnish with extra parsley and lemon wedges.