1. **Prepare the Lobster Tails:** If using frozen lobster tails, ensure they are fully thawed. To thaw quickly, place them in a sealed bag under cold running water for 30-60 minutes. Using kitchen shears, carefully cut along the top of each lobster shell from the tail end up to the fan, being careful not to cut through the meat. Gently pry open the shell and separate the meat from the shell, leaving the very end of the meat attached to the tail fan. Lift the lobster meat up and out, resting it on top of the shell. This creates a beautiful presentation and allows for even cooking.

2. **Preheat Oven (or Grill/Boil):** For baking, preheat your oven to 400°F (200°C). If grilling, prepare your grill for medium-high heat. If boiling, bring a large pot of salted water to a rolling boil.

3. **Prepare Garlic Herb Butter:** In a small microwave-safe bowl or saucepan, melt 3 tablespoons of unsalted butter. Stir in the minced garlic, fresh lemon juice, 1/2 tablespoon of chopped parsley, a pinch of red pepper flakes (if using), and a pinch of salt and pepper.

4. **Season the Lobster:** Place the prepared lobster tails on a baking sheet (if baking), direct a hot grill (if grilling), or carefully lower them into boiling water (if boiling). Brush the lobster meat generously with about half of the garlic herb butter mixture.

5. **Cook the Lobster:** * **Baking:** Bake for 12-15 minutes, or until the meat is opaque and firm to the touch. * **Grilling:** Grill for 3-5 minutes per side, or until the meat is opaque and slightly charred. * **Boiling:** Boil for 1-2 minutes per ounce of tail (e.g., a 6-ounce tail would boil for 6-12 minutes), or until the meat is opaque and floats.

6. **Rest and Serve:** Once cooked, remove the lobster tails from the oven, grill, or pot. Let them rest for a minute. Drizzle the remaining garlic herb butter over the cooked lobster meat. Garnish with the remaining fresh parsley.

7. **Enjoy:** Serve immediately with extra lemon wedges if desired.