Use kitchen shears to cut down the top shell lengthwise, exposing the meat. Gently loosen the meat from the shell and lift it to rest on top while leaving the base attached. Pat the meat dry and season lightly with salt and pepper.

In a deep skillet, melt the butter over low heat with the smashed garlic and thyme if using. Keep the butter warm but not boiling — target 160–175°F (71–80°C). If the butter simmers, lower the heat.

Lower the tails meat-side down into the warm butter. Maintain a gentle temperature and poach for about 6–10 minutes depending on size, until the internal temperature reaches 135–140°F (57–60°C) and the meat is opaque.

For a light sear, transfer the poached lobster meat to a hot skillet for 30–60 seconds or briefly broil to add color. Brush with poaching butter before serving.

Let the tails rest 1–2 minutes, spoon warm butter over the meat, garnish with herbs and lemon, and serve immediately.