Butterfly the lobster tails: Flip lobster tails upside down. Crack the ribs on the underside of the tail with thumbs. Turn over so brown shell is on top. With kitchen shears, cut down the shell and through the top portion of the meat down to the fin, without cutting through the fin. Slide your finger in between the meat and shell at the opening and loosen meat from shell on both sides, breaking membranes if necessary. Pull meat loose from sides of shell without detaching from the fin. Do this carefully, as the shells can be pretty sharp! Place two lemon wedges underneath meat and place meat back down on top of shell. Repeat for remaining lobster tails. Place on a small baking sheet.

Preheat broiler and move your oven rack to about 8-9" below heat source.

Cut 4 tablespoons of butter into 8 pats (Reserve remaining 2 tablespoons for garlic butter sauce). Sprinkle lobster tails with salt and pepper, then place 2 pats of butter on the top of the lobster tail meat.

Broil, about 6" from heat source, for 5-10 minutes or until white and opaque. Keep an eye on them; peek if necessary. Don't overcook! See note 1. Right when meat turns opaque and firm, remove from boiler and use tongs to transfer to a plate.

Meanwhile, heat 2 tablespoons butter in a small saucepan over medium-low heat. Add garlic and sauté until fragrant, about 30 seconds, stirring constantly. Add 1 teaspoon of lemon juice. Pour in drippings and melted butter from the baking sheet and whisk well. Season with a pinch of salt and taste; add more salt or lemon juice to taste. Drizzle over lobster tails and serve with additional garlic butter sauce for dipping. Garnish with fresh chopped parsley if desired.