Chop the cooked lobster meat into bite-sized pieces and set aside.

In a large saucepan, melt 2 tablespoons of butter over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute.

Pour in the heavy cream and chicken broth, stirring to combine.

Bring the mixture to a gentle simmer, then reduce heat to low.

Add the lemon juice, salt, and black pepper, stirring well.

Fold in the chopped lobster meat and cook for another 5-7 minutes until heated through.

Remove from heat and stir in the remaining 2 tablespoons of butter until melted.

Serve the creamed lobster sauce over pasta or rice, garnished with fresh parsley.