1. Preheat oven to 425°F (220°C) and line a baking tray with foil or parchment.

2. Thaw lobster tails if frozen and pat dry.

3. Using kitchen shears, cut down the center of the shell, then gently lift and butterfly the meat to rest on the shell.

4. Season the exposed meat with salt and pepper.

5. In a small saucepan, melt butter over low heat and stir in garlic until fragrant.

6. Add lemon juice, zest, parsley, paprika, red pepper flakes, salt, and pepper to the butter.

7. Brush lobster tails generously with garlic butter sauce.

8. Bake for 12–15 minutes until meat is opaque and firm.

9. Optional: broil for 1–2 minutes to brown the tops.

10. Remove from oven, spoon any remaining butter over the tails, garnish with parsley, and serve with lemon wedges.