Preheat & Prep: Preheat your oven to 500°F (260°C). Line a baking sheet with parchment paper or lightly grease it. Let the lobster tails sit at room temperature for 15-20 minutes before preparation—this helps them cook more evenly and prevents the meat from seizing up.

Butterfly the Tails: Using sharp kitchen shears, carefully cut through the top shell lengthwise, stopping just before the tail fin. Do not cut the bottom shell! Gently pull the meat out and let it rest on top of the shell. Make a shallow cut down the center of the meat and pat it dry.

Make the Magic Butter: In a small bowl, whisk together the melted butter, minced garlic, lemon zest, paprika, parsley, salt, and pepper until well blended.

Season & Coat: Arrange the tails on the baking sheet. Season the meat lightly with salt and pepper, then generously brush with the garlic herb butter. Arrange lemon slices around the tails on the sheet.

Bake: Place on the middle rack and bake for 8-10 minutes. The meat should turn opaque white and the internal temperature should reach 140°F (60°C). Baste with remaining butter halfway through.

Optional Broil: For a golden finish, switch to broil for the last 1-2 minutes, watching closely to avoid burning the garlic.

Serve: Let rest for 2 minutes, drizzle with pan juices, and serve immediately with fresh lemon wedges and extra dipping butter