Preheat the air fryer properly – Set your air fryer to 380°F (193°C) and allow it to preheat for 3–5 minutes. Preheating ensures even cooking from the start and prevents the lobster from steaming instead of roasting. Just like preheating an oven, this small step makes a noticeable difference in texture.

Butterfly the lobster tails carefully – Using sharp kitchen scissors, cut straight down the center of the shell lengthwise, stopping just before the tail fin. Be careful not to cut the meat. Next, gently separate the shell from the meat using your fingers. Lift the lobster meat upward and rest it neatly on top of the shell while keeping it attached at the base. This technique allows the meat to cook evenly and gives it that beautiful restaurant-style presentation.

Prepare the garlic butter mixture – In a small bowl, combine melted butter, freshly minced garlic, lemon juice, paprika, salt, and black pepper. Stir well until fully blended. The butter should still be warm so it coats the lobster evenly. This mixture is what gives the lobster its rich flavor and slight golden finish.

Coat the lobster generously – Using a pastry brush or spoon, apply the garlic butter mixture evenly over the exposed lobster meat. Make sure to get into all the crevices. A generous coating keeps the meat moist and flavorful during cooking.

Arrange in a single layer – Place the prepared lobster tails into the air fryer basket in a single layer. Leave a little space between each tail so the hot air can circulate properly. Overcrowding blocks airflow and may result in uneven cooking.

Cook until perfectly opaque – Air fry for 6–8 minutes, depending on the size of your lobster tails. Smaller tails may be ready closer to 6 minutes, while larger ones may take slightly longer. The meat should turn opaque white with light golden edges. For accuracy, use a meat thermometer to check that the internal temperature reaches 140–145°F (60–63°C). This ensures the lobster is cooked but still tender.

Check texture before removing – The lobster should feel slightly firm but still tender when gently pressed. If it feels stiff or overly tight, it may be overcooked. Remember, lobster cooks quickly, and even one extra minute can affect texture.

Finish with garnish and serve immediately – Remove the lobster tails carefully using tongs. Sprinkle freshly chopped parsley over the top for color and freshness. Serve with lemon wedges on the side so guests can add a squeeze of brightness just before eating. Lobster tastes best hot and freshly cooked, so serve right away.