Preheat the oven to 375°F (190°C).

Using kitchen shears, cut the top of the lobster tails down to the tail fin. Pull the lobster meat out and lay it on top of the shell.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Season the scallops with salt and pepper, and add them to the skillet. Sear for 2-3 minutes on each side until golden brown and cooked through.

Remove the scallops from the skillet and set aside.

In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and stir until fragrant. Stir in the lemon juice and adjust salt and pepper as needed.

Bring the scallops back into the skillet and gently nestle in the lobster tails. Spoon the garlic butter all over them.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the lobster is cooked through and the meat is opaque.

Sprinkle chopped parsley over the top and serve hot. Consider serving with crusty bread to mop up the garlic butter.