Preheat the broiler – Set your oven to high broil and allow it to preheat for at least 5 minutes. Position the oven rack about 6 inches from the heating element so the lobster cooks evenly without burning.

Prepare the lobster tails – Using sharp kitchen scissors, cut down the center of the shell lengthwise, stopping just before the tail fin. Carefully loosen the meat from the shell while keeping it attached at the base. Gently lift the meat and rest it on top of the shell for even cooking and a clean presentation.

Make the garlic butter mixture – In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and black pepper. Stir well until fully blended.

Season the lobster generously – Brush the exposed lobster meat evenly with the garlic butter mixture. Make sure the surface is well coated to prevent drying under the broiler.

Place on a baking sheet – Arrange the lobster tails on a lined baking sheet or oven-safe dish. Keep space between each tail for even heat exposure.

Broil carefully – Place the tray under the broiler and cook for 6–10 minutes, depending on size. The meat should turn opaque white and slightly golden on top. Use a thermometer to check for an internal temperature of 140–145°F (60–63°C).

Remove promptly – Take the lobster out as soon as it reaches the correct temperature. Overcooking can make the meat tough and rubbery.

Garnish and serve immediately – Sprinkle fresh parsley over the lobster and serve with lemon wedges for a bright finish.