Preheat your oven to 425°F (220°C).

Carefully cut the top of each lobster tail shell down to the tail, but do not cut through the bottom. Gently pull the meat upwards, allowing it to sit on top of the shell.

In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1-2 minutes until fragrant, then add lemon juice and chopped parsley. Mix well and set aside.

Place the lobster tails on a baking sheet and brush the garlic herb butter sauce generously over the meat. Season with salt and pepper.

Bake the lobster tails in the preheated oven for 12-15 minutes until the meat is opaque and cooked through. Baste with more herb butter halfway through cooking for added flavor.

While the lobster tails are baking, prepare the mashed potatoes. In a medium pot, boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain the potatoes.

Return the drained potatoes to the pot. Add butter, milk, and salt. Mash until smooth and creamy. Adjust the consistency with more milk if needed.

Once the lobster tails are done, remove them from the oven and let them rest for a minute.

Serve the baked lobster tails alongside the creamy mashed potatoes, drizzling any remaining garlic herb butter over the top. Garnish with fresh parsley if desired.

For an extra touch, serve with lemon wedges on the side and consider adding your favorite vegetables as a side dish to complement the meal.