Preheat your oven – Set the oven to high broil and allow it to preheat for at least 5 minutes. Position the rack about 6 inches below the heating element.

Butterfly the lobster tails carefully – Using sharp kitchen scissors, cut down the center of the shell lengthwise. Stop just before the tail fin. Gently loosen the meat from the shell without detaching it at the base. Lift the meat upward and rest it on top of the shell for even cooking.

Prepare the lemon garlic butter – In a small bowl, combine melted butter, minced garlic, fresh lemon juice, lemon zest, paprika, salt, and black pepper. Stir until fully blended. The mixture should be smooth and aromatic.

Brush generously – Using a pastry brush or spoon, coat the exposed lobster meat thoroughly with the lemon garlic butter mixture. Make sure the surface is evenly covered.

Arrange on baking sheet – Place the lobster tails on a lined baking sheet, leaving space between each tail for proper heat circulation.

Broil with attention – Cook for 6–10 minutes, depending on the size of the lobster tails. The meat should turn opaque white and lightly golden at the edges. Check that the internal temperature reaches 140–145°F (60–63°C).

Remove immediately once done – Overcooking can make lobster tough. As soon as it reaches the proper temperature, remove it from the oven.

Finish with garnish – Sprinkle freshly chopped parsley over the lobster and serve with lemon wedges for an extra burst of freshness.