Thaw the lobster claws if frozen.

Fill a large pot with water and bring it to a rolling boil.

Add the lobster claws to the boiling water and cook for about 8-10 minutes until opaque.

Remove the claws and place them in a colander to drain.

In a large skillet, melt the butter over medium heat.

Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant.

Stir in the fresh lemon juice, mixing well.

Add the cooked lobster claws to the skillet and gently coat them in the garlic butter sauce.