Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line 2 large baking trays with baking paper.
To make the chilli, garlic and parsley marinade, combine the garlic, chilli, flat-leaf parsley, olive oil and salt in a bowl.
Use a large or butcher knife to cut the rock lobsters in half lengthways through the head and tail. Refer to note if you have purchased a live rock lobster. Scoop out and discard the yellow-green tomalley. Transfer the lobster halves, shell-side down, to the prepared baking sheets.
Note: If you have purchased live rock lobster, you are going to need to kill them before cooking. A good option to kill the lobsters in a humane way is to freeze them for approximately 1 hour before cooking. This puts the lobster to sleep before it dies. Another option which kills the lobster instantly and painlessly is to place 1 lobster, belly side down onto a chopping board. Place a sharp knife’s point in between the eyes. Plunge the point of the knife in firmly to go all the way through the lobster’s head on the chopping board, then bring the blade down to finish the cut of the head. Cut through the tail so that the lobster is halved lengthways. Repeat with the remaining rock lobster.
Spoon the chilli, garlic and parsley marinade evenly over the cut side of each rock lobster half. Refrigerate for 30 minutes to marinate.
Melt half of the butter in a large frying pan over medium heat. Add 2 rock lobster halves to the frying pan, cut side down. Cook for 2-3 minutes or until slightly browned. Transfer the browned rock lobsters to one of the prepared baking trays, shell side down. Melt the remaining butter and repeat with the remaining lobster.
Bake the 2 trays of rock lobster for 3-5 minutes or until the lobster is just cooked through. Transfer each half lobster to a serving plate. To serve, place 1 lemon wedge on each plate – buon appetito.