Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.

In a small bowl, combine the softened butter, minced garlic, chopped parsley, lemon juice, kosher salt, and black pepper. Mash the ingredients together with a fork until the herb butter is completely blended.

Place the blue lobsters on a sturdy cutting board, belly-side up. Using a large, heavy chef's knife, carefully split each lobster in half lengthwise from the head down through the tail. Rinse away any tomalley (the green part) if desired.

Transfer the split lobsters to the prepared baking sheet, flesh-side up. Generously spoon and spread the garlic herb butter mixture over all of the exposed lobster meat.

Roast in the preheated oven for 12 to 15 minutes, or until the lobster meat is fully opaque, firm to the touch, and the shells have turned a vibrant reddish-orange.

Remove the lobsters from the oven and let them rest for 2 minutes. Serve immediately alongside fresh lemon wedges and an extra side of melted butter for dipping.