Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Using sharp kitchen shears, carefully cut through the top of each lobster shell lengthwise, from the tail end almost to the fan. Do not cut through the meat. Gently open the shell and, using your fingers, loosen the meat from the bottom of the shell. Carefully lift the meat out, keeping it attached at the tail end, and rest it on top of the shell. This creates a beautiful presentation and allows the butter to flavor the meat more effectively. You can also make a shallow cut lengthwise down the center of the lobster meat to help it cook evenly and absorb more flavor.

In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, remove from heat and stir in the minced garlic, chopped fresh parsley, chives, thyme, smoked paprika, and red pepper flakes (if using). Add a squeeze of fresh lemon juice from half the lemon. Season with salt and freshly ground black pepper to taste. Stir well to combine all ingredients.

Place the butterflied lobster tails on the prepared baking sheet. Generously brush the garlic herb butter mixture over the exposed lobster meat. Make sure to get some of the herbs and garlic bits onto the meat.

Bake for 12-15 minutes, or until the lobster meat is opaque and firm to the touch. The internal temperature should reach 140-145°F (60-63°C). Be careful not to overcook, as this can make the lobster tough. The cooking time will vary depending on the size of your lobster tails.

Once cooked, remove the lobster tails from the oven. Drizzle any remaining garlic herb butter from the baking sheet over the lobster. Garnish with a sprinkle of fresh parsley and serve immediately with fresh lemon wedges on the side for an extra burst of brightness.