Fill a large pot with 2 inches of water, add 2 tablespoons of sea salt, and bring to a rolling boil.

Meanwhile, use kitchen shears to cut through the top shell of each lobster tail. Gently lift the meat, pulling it out of the shell and resting it on top.

Place a steamer basket into the pot, arrange lobster tails meat-side up, and cover the pot with a tight-fitting lid.

Reduce heat to medium and steam tails for 7–10 minutes, depending on size (approximately 1 minute per ounce). Meat should be opaque and firm to the touch.

Remove lobster tails with tongs, brush with melted butter, and let rest for 1–2 minutes.

Serve immediately with lemon wedges, extra melted butter, and a sprinkle of fresh parsley.