Flip the lobster tail over onto its back. Using kitchen shears, cut two slits down each side of the lobster tail, where the membrane meets the shell on each side. Cut until you reach the tail fin.

Pull the underside of the shell back towards the fin. Then, place your thumb between the hard shell and the meat and pull it back towards the fin until you can detach it from the shell.

Pat the lobster tails dry and place on a plate. Season with salt and pepper.

In a large skillet or braising pan, add the water and let it heat up over low heat. Once warm, add a few tablespoons of butter, whisk until the butter melts.

Add the remaining butter, a few tablespoons at a time, whisking until the butter melts before adding a few tablespoons more. Be sure to keep the poaching liquid (beurre monté) warm at about a temperature of 180°F (82°C) without letting it boil. Turn down the heat if need be.

Once all the butter is melted, add the garlic cloves and red pepper flakes and cook for an additional minute, until the garlic is fragrant.

Add the seasoned lobster tails into the butter mixture in a single layer.

Baste each of the lobster tails with the garlic butter mixture.

Cook for 6-8 minutes, flipping the lobster tails every 2 minutes and basting them with the warm butter as they cook. The lobster is cooked when the meat is opaque, firm to the touch and has reached an internal temperature of 140°F (60°C). The lobster tails may curl slightly while cooking. Be sure not to overcook the lobster as it can easily get rubbery.

Mix in the chopped parsley and squeeze a few of the lemon wedges over the top of the lobster tails. Season with additional salt and pepper to taste and serve with the remaining lemon wedges.