Canadian lobster tails make an impressive meal, but are far easier to prepare than a whole lobster—cut lengthwise through the shell and pull up the meat for an impressive presentation, and they only take 10 minutes in the oven.
Preheat the oven to 450˚F. Using scissors or kitchen shears, cut lengthwise down the outer shell toward the tail. Pull the meat up and out of the shell, leaving the tail intact—the meat should sit on top of the shell. If you like, peel back the thin layer on the surface of the meat as well. Put the tails in a shallow baking dish.
Melt the butter with the garlic cloves and pour over the tails, reserving half to drizzle over after they’ve been cooked. Sprinkle with salt.
Bake for 10-14 minutes, until the lobster is firm. Drizzle with the remaining garlic butter and sprinkle with chopped parsley.