Preheat your oven to 200°C (390°F) and gather your seafood scissors, baking sheet, small saucepan, basting brush, and tongs.
Using seafood scissors, carefully cut along the top of each lobster tail from the base to the tip, avoiding the meat inside. Gently pry open the shell with your fingers or a spoon to loosen the meat, lifting it slightly while keeping it attached at the tail end.
Pat the lobster meat dry with paper towels to help the butter adhere better and promote even browning during baking.
In a small saucepan, melt the butter over low heat. Add the minced garlic and cook gently until fragrant, about 1 minute—your kitchen will fill with a warm, garlicky aroma.
Stir in the chopped parsley, thyme, lemon juice, salt, pepper, paprika, and red pepper flakes if using. Keep the herb butter warm and fragrant.
Using a basting brush, generously coat the exposed lobster meat with the garlic herb butter, ensuring every inch is covered with vibrant green herbs and fragrant butter.
Arrange the lobster tails on a baking sheet, shell side down. Spoon any remaining butter over the meat and shells for extra flavor and moisture.
Bake the lobster tails in the preheated oven for 12-15 minutes, until the meat turns opaque, firm, and slightly browned at the edges. Baste with more herb butter halfway through for maximum flavor and juiciness.
Once cooked, remove the lobster from the oven and let rest for 2 minutes. The shells will be fragrant with a hint of browning, and the meat will be tender and juicy.
Serve the lobster tails hot, drizzled with any extra garlic herb butter, garnished with additional fresh herbs and lemon wedges for a bright, fresh finish.
