Thaw lobster tails in the refrigerator for four hours or in cool water for thirty minutes

Pat tails dry with paper towels

Cut down the center of each shell with kitchen scissors

Fold the shell open gently

Melt butter in a saucepan and add minced garlic

Cook garlic for one minute until fragrant

Remove from heat and stir in lemon juice, red pepper flakes, salt, and pepper

Preheat oven to four hundred and fifty degrees Fahrenheit

Place tails on a baking sheet with meat side facing up

Brush garlic butter mixture over exposed meat

Bake for twelve to fifteen minutes until meat is opaque

Let rest for two minutes before serving

Garnish with parsley and serve with lemon wedges