Step 1: Thaw lobster tails if frozen, preferably overnight in the refrigerator. Pat them thoroughly dry with paper towels.
Step 2: Using kitchen shears, cut down the center of the top of the lobster shell, from the wide end down to the tail fins, being careful not to cut through the meat. Use your thumbs to gently pry open the shell, exposing the meat. Carefully lift the lobster meat out of the shell, leaving the very end attached to the tail fin. Place the meat on top of the shell, creating a beautiful "piggyback" presentation.
Step 3: In a small saucepan, melt 1 cup of unsalted butter over low heat. Add the minced garlic and sauté gently for 1-2 minutes until fragrant, being careful not to brown it. Stir in the fresh parsley and chives. Remove about 2 tablespoons of this garlic butter and set aside for serving.
Step 4: Bring a large pot of lightly salted water to a rolling boil. Add the prepared lobster tails and boil for 1 minute. This blanching step helps to firm up the meat and makes it easier to remove from the shell and butter-poach without overcooking.
Step 5: Carefully remove the blanched lobster tails from the boiling water and pat dry again. This helps the butter adhere better.
Step 6: Place the lobster tails in a deep, oven-safe skillet or baking dish. Pour the remaining garlic herb butter over the lobster meat, ensuring each tail is well coated.
Step 7: Preheat your oven to 375°F (190°C).
Step 8: Bake for 8-12 minutes, or until the lobster meat is opaque and firm to the touch. The internal temperature should reach 140-145°F (60-63°C).
Step 9: Remove from the oven. Drizzle with the reserved fresh garlic butter sauce, a squeeze of fresh lemon juice, and a sprinkle of extra fresh parsley for garnish. Serve immediately.