Use a boning knife to carefully cut down the top of each lobster tail shell, from the wide end to the tail tip, avoiding piercing the meat.
Gently loosen the meat from the shell, lifting it slightly and resting it on top, keeping the shell intact for presentation and easy basting.
In a small saucepan, melt the butter over medium heat, listening for a gentle bubbling and fragrant aroma as it turns silky and fragrant.
Add the minced garlic to the melted butter and cook for about 30 seconds until it becomes fragrant and slightly golden, filling the air with a pungent aroma.
Stir in a squeeze of lemon juice and a pinch of smoked paprika, then remove the sauce from heat and set aside.
Brush the lobster meat generously with the garlic butter using a basting brush, coating all sides evenly for maximum flavor.
Preheat your oven to 200°C (390°F) and place a wire rack inside a baking sheet to ensure even heat flow around the lobster.
Place the prepared lobster tails, shell side down, onto the wire rack and bake for 12-15 minutes. Baste with additional garlic butter halfway through baking, listening for a bubbling, aromatic sizzle.
Check for doneness: the lobster meat should be opaque and firm, with a slight bounce when pressed, and the shell deepened in color.
Remove the lobster from the oven and let it rest for 2 minutes, allowing the juices to settle and ensuring moist, tender meat.
Serve immediately with chopped parsley and extra lemon wedges, drizzling any remaining garlic butter over the top for an indulgent finish.
