Using kitchen shears, cut down the center of the lobster tail all the way to the base of the tail. Carefully crack open the lobster to expose the meat underneath, then slide your finger on the underside of the meat to loosen it from the bottom of the shell. Pop the meat up and above the shell so it lays gently on the outer shell but is still connected to the tail. Sprinkle the lobster tails with Old Bay seasoning, then set aside.

Pour water into Instant Pot®and add the trivet, garlic, and salt.

Place lobsters onto the trivet.

Close the lid, turn the knob to Sealing.

Press Manual or Pressure Cook button and adjust time to 0 minutes, then press the Pressure button and adjust to low pressure.

When the timer beeps, turn the knob from sealing to venting, then remove the lid. Take the internal temperature of the lobster. It should be 140º. If it is a little under, replace the lid and wait 2 minutes before checking again. Lobster is extremely delicate and easy to overcook.

Remove the lobsters to a plate and top with fresh parsley. Serve with clarified butter and lemon.