Split or butterfly: for butter-poached, cut each tail in half lengthwise and lift the meat, keeping it attached at the end; for steamed, cut down the top shell with shears, open it, free the meat, and rest it on top of the shell.

Melt the butter with the garlic in a small pan on the griddle, stirring so it doesn't brown.

Method 1 — Butter-poach: place split tails shell-side down, spoon garlic butter into the shell, replace the meat, and baste the top every couple of minutes. Season with salt and pepper. Cook 6–8 minutes.

Method 2 — Steam: set tails meat-side up on a wire rack, squirt water onto the griddle, and cover with a dome. Add more water as it evaporates. Cook 10–15 minutes.

Cook until the meat is opaque and firm and reads 135–140°F on an instant-read thermometer. Don't overcook.

Plate, garnish with parsley, and serve with lemon wedges and extra garlic butter.