Preheat your oven's broiler to high, aiming for about 260°C (500°F).
Using a paring knife, carefully cut down the top of each lobster shell, from the open end to the tail, without slicing through the meat.
Gently lift the lobster meat from the shell, keeping it attached at the tail end, and lay it over the shell like a butterfly. Pat dry to remove excess moisture—this helps with browning.
Melt the butter in a small saucepan over medium heat, then stir in the minced garlic and cook until fragrant, about 1 minute. Add smoked paprika, lemon zest, salt, and pepper, then remove from heat.
Brush the garlic butter generously over the exposed lobster meat using a basting brush, ensuring all surfaces are coated for flavor and caramelization.
Place the prepared lobster tails on a rimmed baking sheet, shell-side down, and broil about 8-10 minutes. Keep an eye out for the meat turning opaque and the shells bright red with slight charring.
Halfway through, baste again with the garlic butter to keep the meat moist and enhance the golden color.
Once the lobster meat is opaque and firm, and the shells are bright red with some caramelized edges, remove from the oven.
Transfer to a serving platter, sprinkle with chopped parsley, and squeeze fresh lemon juice over the top for brightness.
Serve immediately with lemon wedges on the side for an elegant, flavorful seafood feast.
