Preheat and prepare the pan: Heat your oven to 425°F (220°C). Line a small baking sheet with foil for easy cleanup, and lightly grease it or use a rack set over the pan.

Make the garlic lemon butter: In a small bowl, mix melted butter, garlic, lemon juice, lemon zest, parsley, paprika, salt, black pepper, and red pepper flakes (if using). Taste and adjust salt or lemon to preference.

Butterfly the lobster tails: Place a lobster tail shell-side up. Using kitchen shears, cut down the middle of the top shell from the open end to just before the tail fin. Gently pry the shell apart. Slide your fingers underneath the meat to loosen it from the shell, keeping the base attached. Lift the meat up and rest it on top of the shell (piggyback style). Repeat with the second tail.

Pat dry and season: Use paper towels to pat the lobster meat dry. Lightly sprinkle with a pinch of salt. This helps the butter cling and promotes slight browning.

Brush with butter: Spoon or brush about half the garlic lemon butter generously over the exposed meat, letting some drip into the shell for moisture.

Bake: Place the tails on the prepared pan. Bake for 8–10 minutes, depending on size. The meat will turn opaque and slightly firm.

Optional broil for color: Switch the oven to broil on high for 1–2 minutes to lightly caramelize the top. Watch closely to avoid overcooking.

Finish and serve: Remove from the oven and immediately spoon the remaining butter over the tails. Serve with lemon wedges and any extra parsley.