First, thaw the lobster tails if frozen by placing them in cold water for 30 minutes or until fully thawed. Rinse and pat dry, then use kitchen shears to cut the top shell down the center to the tail fan, leaving the fan intact. Remove any vein or shell shards, loosen the meat from the shell without removing it, and spread the meat slightly. Season the lobster tails with 1 teaspoon salt and a pinch of cracked pepper.

Heat 2 tablespoons of the unsalted butter and 2 tablespoons of cooking oil in a skillet over medium-high heat.

Add 1 tablespoon of fresh lemon juice and sear the lobster tails flesh side down for 2 minutes until the edges are golden.

Flip the tails, cover the skillet, and cook for 1 to 2 minutes until the shells turn pink and the meat becomes opaque.

In the center of the pan, melt the remaining unsalted butter (about 6 tablespoons), and sauté the 4 crushed garlic cloves until fragrant, about 1 minute.

Add the remaining 1 tablespoon of fresh lemon juice, then spoon the sauce over the lobster meat.

Remove from heat, garnish with 1 tablespoon of chopped fresh parsley, and serve with 3 lemon slices and the pan sauce.