1-Start by thawing the lobster tail properly by placing it in a plastic bag and refrigerating for 6 to 8 hours, or for quicker thawing, keep it sealed in a plastic bag and run under cool water. Once thawed, slice the top of the lobster shell from the tail base upwards and lift the meat out of the shell to make seasoning and cooking easier.

2-First, prepare by thawing frozen lobsters overnight in the fridge or rinse fresh lobsters under cold water. Next, bring a large pot of salted water to a rolling boil. Add lobsters to the boiling water and cook for 8-10 minutes until shells turn bright red.

3-Remove lobsters and immediately place them in an ice bath to stop cooking and preserve texture. Then, melt butter in a saucepan over medium heat and sauté minced garlic until fragrant. Add lemon juice, salt, and pepper to the butter mixture and mix well.

4-Split lobsters in half lengthwise and brush generously with the garlic butter sauce. Optionally, broil lobsters for 2-3 minutes for a slightly charred finish. Serve hot with extra lemon wedges for a complete meal.